Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 2 cups elbow macaroni, uncooked
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink. Drain all but 1 tablespoon of grease.
  2. Stir in the diced onion and cook for 3-5 minutes until translucent.
  3. Add the minced garlic and smoked paprika; stir constantly for 60 seconds until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes to caramelize.
  5. Pour in the tomato sauce, undrained diced tomatoes, beef broth, and Worcestershire sauce.
  6. Stir in the granulated sugar, salt, and black pepper, then bring the mixture to a simmer.
  7. Add the uncooked elbow macaroni directly into the sauce. Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.
  8. Remove from heat and stir in shredded sharp cheddar cheese until melted.
  9. Garnish with chopped fresh parsley before serving.