Ingredients:

  • 1 Tbsp Olive Oil or Butter
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Italian Seasoning or Herbs de Provence
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 2 cups Beef Broth (low sodium)
  • 1 cup Whole Milk
  • 1 1/2 cups Uncooked Elbow Macaroni
  • 1 1/2 cups Sharp Cheddar Cheese, grated fresh
  • 2 oz Cream Cheese, cubed
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Heat the oil or butter in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until thoroughly browned. Drain off excess fat.
  2. Reduce heat to medium. Add the diced onion and sauté until softened (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Push the beef mixture to one side. Add the tomato paste to the empty space and cook it for 1 minute until it darkens slightly. Stir the paste into the beef mixture. Season well with Italian seasoning, salt, and pepper.
  4. Pour in the beef broth and milk. Bring the mixture to a gentle simmer. Add the dry macaroni. Stir well to ensure the pasta is submerged.
  5. Reduce heat to medium-low, cover loosely, and simmer for 12–18 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the pasta is tender and most liquid has been absorbed.
  6. Remove the skillet from the heat. Stir in the grated cheddar cheese, cubed cream cheese, and Worcestershire sauce. Stir continuously until all the cheese has melted smoothly into a luxurious, creamy sauce. Taste and adjust seasoning.
  7. Ladle immediately into bowls while hot and serve.