Ingredients
Scale
- 1 pound elbow macaroni
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 pound ground beef (80/20 fat content)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt (or half the amount if using table salt)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup beef broth (or chicken/vegetable broth)
- 1 tablespoon Worcestershire sauce
- 1 cup milk
- 2 cups cheddar cheese, shredded
Instructions
- Boil water, add salt and macaroni, cooking until al dente.
- In a skillet, brown ground beef, then add onion and garlic.
- Stir in paprika, salt, and pepper; cook until onion is translucent.
- Mix in tomato paste and flour until blended.
- Whisk in broth and Worcestershire sauce; simmer for 5 minutes.
- Add milk, stir until combined, then melt cheese into the mixture.
- Combine cooked macaroni with the cheese sauce, serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ground beef is evenly browned for optimal flavor.
Using freshly shredded cheese improves melt quality.
Salt pasta water to enhance the macaroni’s taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 590
- Sugar: 4
- Sodium: 950
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
- Cholesterol: 105