Ingredients
Ingredients:
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1 lb ground beef (85% lean)
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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1 cup ketchup
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2 tbsp yellow mustard
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1 tbsp Worcestershire sauce
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1 tbsp tomato paste (optional for extra richness)
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1/2 tsp paprika
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1/4 tsp smoked paprika (optional, for depth)
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1/4 tsp black pepper
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Salt, to taste
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2 cups beef broth (low-sodium preferred)
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2 cups milk (whole or 2%)
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12 oz pasta shells or elbow macaroni
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2 cups shredded cheddar cheese (mild or sharp)
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1 cup shredded mozzarella cheese
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1/4 cup cream cheese (for creaminess)
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1 tbsp olive oil or butter (optional)
Instructions
In a large skillet or Dutch oven over medium heat, add the ground beef and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Drain excess grease if needed, leaving about 1 tablespoon for flavor.
Add the diced onion and garlic to the pan with the beef. Cook for 3-4 minutes, stirring often, until onions are soft and fragrant.
Stir in ketchup, mustard, Worcestershire sauce, tomato paste, paprika, smoked paprika, black pepper, and salt. Cook everything together for 2-3 minutes to let the flavors meld and caramelize slightly.
Pour in the beef broth and milk. Stir to combine, then add the pasta shells. Press them gently into the liquid. Bring to a simmer, reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally to prevent sticking. Cook until pasta is tender and most liquid is absorbed.
Turn off the heat and stir in shredded cheddar, mozzarella, and cream cheese. Mix well until all the cheese is melted and the sauce is thick and creamy. If it’s too thick, add a splash of milk or broth.
Notes
Use a deep skillet or Dutch oven with a lid to cook everything in one pot. Stir frequently to prevent pasta from sticking and ensure even cooking. If you notice the liquid is evaporating too quickly before the pasta is tender, just add a little more broth or milk and continue cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 540
- Sodium: 710 mg
- Protein: 28 g