Ingredients:

  • lb (450g) Elbow Macaroni, Rotini, or Shells
  • tbsp Olive Oil or Vegetable Oil
  • lb (450g) Lean Ground Beef (85/15)
  • small Yellow Onion, finely diced
  • cloves Garlic, minced
  • /2 tsp Salt
  • /4 tsp Black Pepper
  • /4 cup (60ml) Ketchup
  • tbsp Yellow Mustard
  • tbsp Worcestershire Sauce
  • tbsp Pickle Relish
  • /2 cup (120ml) Beef Broth or Water
  • /2 cup (120ml) Heavy Cream (Optional)
  • cups (225g) Shredded Sharp Cheddar Cheese (divided)
  • cup (115g) Shredded Monterey Jack or Mozzarella

Instructions:

  1. Boil water, salt heavily, and cook the pasta according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy cooking water.
  2. While pasta cooks, heat oil in a large deep skillet over medium-high heat. Add ground beef, breaking it up. Cook until fully browned (5-7 minutes). Drain off any excess grease.
  3. Add the diced onion to the beef and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the ketchup, mustard, Worcestershire sauce, and pickle relish. Cook for 1 minute.
  5. Pour in the beef broth (and heavy cream, if using). Bring to a gentle simmer, scraping up browned bits. Season with salt and pepper.
  6. Reduce heat to low. Stir in half of the shredded cheese mixture until completely melted and smooth. If the sauce is too thick, stir in a splash of the reserved pasta water.
  7. Add the drained pasta directly into the cheesy beef sauce. Stir well to coat every piece.
  8. Remove the skillet from the heat. Sprinkle the remaining cheese over the top. Cover the skillet tightly for 2-3 minutes to allow the top layer of cheese to melt completely. Serve immediately.