Ingredients
Method
- Dice the yellow onion and mince the garlic. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and garlic to the pan and sauté until the onions are soft and translucent, about 5 minutes.
- Add the ground beef to the skillet and cook, stirring until fully browned. If using a fattier ground beef, drain off any excess fat at this point.
- Stir in the flour, chili powder, smoked paprika, garlic powder, and oregano. Continue to cook, stirring occasionally for about 2 minutes, allowing the spices to coat the beef mixture.
- Pour in the tomato sauce and beef broth, scraping the bottom of the skillet to dissolve any browned bits. Stir well to combine.
- Add the uncooked macaroni to the skillet and stir to mix everything together. Cover the skillet and turn the heat up to medium-high. Once it begins to boil, stir the pasta quickly to prevent sticking, then reduce heat to medium-low and cover again.
- Let the macaroni simmer for about 10 minutes, stirring every few minutes and keeping the lid on, until the pasta is tender and the broth has thickened into a sauce. Stir in half of the shredded cheese until melted and fully incorporated.
- Top with the remaining shredded cheese. Cover and turn off the heat. Let the residual heat melt the cheese, then serve and enjoy!
Nutrition
Notes
This dish is a great way to enjoy a nostalgic classic with a fresh twist. The richness of the beef and the cheesy macaroni is pure comfort in a bowl!