Ingredients:

  • 1.5 lb (680g) lean ground beef (93% lean)
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) onion powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 2 cups (225g) shredded sharp cheddar cheese, divided
  • 1 cup (240ml) low-sodium beef broth
  • ½ cup (120ml) Greek yogurt (plain, non-fat)
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) Worcestershire sauce
  • 3 cups (375g) cooked whole-wheat macaroni or quinoa

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef and diced onions, cooking until the beef reaches a mahogany-colored sear and the onions are translucent. Stir in the minced garlic, smoked paprika, onion powder, salt, and pepper, cooking for another 60 seconds until the aroma is fragrant.
  2. Reduce heat to low. Stir in the tomato paste and Worcestershire sauce, coating the beef evenly. Pour in the beef broth and Greek yogurt, stirring constantly until the mixture is smooth and simmering. Fold in 1 cup (115g) of the shredded cheddar cheese until completely melted and glossy.
  3. Preheat your oven to 375°F (190°C). Mix the cooked whole-wheat macaroni (or your chosen base) into the beef mixture. Transfer the contents to the baking dish, smoothing the top with a spatula. Sprinkle the remaining 1 cup (115g) of cheddar cheese across the surface. Bake for 15–20 minutes, or until the cheese is bubbling and forms a shattering crust.