Ingredients
Equipment
Method
Brown the beef and aromatics
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion until the beef is fully cooked. Drain excess fat, then add the minced garlic and cook for 1 minute, stirring until fragrant and glossy.
Simmer the tomato beef sauce
- Add the crushed tomatoes, beef broth, tomato paste, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to the pot. Stir well, bring to a boil, and keep the liquid bubbling for 1 minute so the flavors start to meld.
Cook the macaroni until al dente
- Add the uncooked elbow macaroni and stir until the pasta is evenly coated in sauce. Reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is al dente and the sauce has thickened, checking in the last few minutes to avoid overcooking.
Stir in cheddar and finish
- Turn off the heat and stir in the shredded sharp cheddar until fully melted and the sauce turns silky. Taste and adjust seasoning, then serve topped with fresh parsley.
Notes
For a thicker, clingier texture, let the pot sit off-heat for 2–3 minutes before serving; it thickens as the pasta absorbs sauce. Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of beef broth or water. Freezing is yes, but pasta may soften—thaw and reheat gently. For a lighter version, use half ground beef and half lean ground turkey while keeping the same pasta-to-sauce ratio.