Instructions:
🔹 Brown the beef:
In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Break it apart as it cooks. Drain any excess fat to avoid a greasy dish.
🔹 Add onion and garlic:
Add the diced onion and chopped garlic to the skillet and sauté for 3–4 minutes until the onions are soft and slightly golden. Be careful not to burn the garlic—it can become bitter.
🔹 Season and add liquids:
Stir in tomato paste, mustard, paprika, salt, and pepper. Then add the beef broth and milk. Stir everything well so it combines into a slightly creamy sauce.
🔹 Cook the macaroni:
Add the uncooked macaroni to the pan. Bring to a boil, then reduce the heat, cover, and simmer for about 10–12 minutes, stirring occasionally. Cook until the pasta is al dente. If needed, add a little more broth or milk to keep the sauce creamy.
🔹 Stir in cheese:
Once the pasta is cooked and the sauce has thickened slightly, add the grated cheddar cheese. Stir until the cheese is fully melted and the sauce becomes rich and creamy.
🔹 Serve:
Sprinkle with freshly chopped parsley for a pop of freshness and serve immediately.
💡 Tip: This dish is a comforting one-pot meal—perfect for busy weeknights and guaranteed to please the whole family.
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