Preparation:

Step 1: Sauté the Aromatics

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary, then stir in the onion, garlic, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.

Step 2: Build the Base

Stir in the tomato paste, paprika, Worcestershire sauce, salt, and pepper. Cook for 1-2 minutes to allow the flavors to meld together.

Step 3: Add the Liquids

Pour in the beef broth and diced tomatoes, stirring well to combine. Bring the mixture to a gentle boil.

Step 4: Add the Pasta

Once the liquid is simmering, stir in the macaroni. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.

Step 5: Finish with Milk and Cheese

Lower the heat to the lowest setting and gently stir in the milk. Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until melted and creamy.