Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

  • 1 lb. ground beef
  • 3/4 tsp. Kosher salt
  • 3/4 cup onion, chopped
  • 6 cloves garlic, chopped
  • 1/2 tsp. paprika
  • 1/3 cup tomato sauce (or tomato puree)
  • 3 tsp. Worcestershire sauce
  • 3 cups chicken broth
  • 1 cup 2% milk
  • 12 oz. dry pasta such as cavatappi, rotini, elbow or small shells
  • 1 1/2 cups cheddar cheese, shredded

Directions:

  • 1

    Heat a large deep skillet over medium-high heat and add the beef, salt and paprika. Cook, breaking the meat into small pieces for 5 to 6 minutes, until browned. Add onion and garlic, and cook until aromatic for 2 to 3 minutes.

  • 2

    Add the tomato sauce and Worcestershire sauce. Reduce the heat until it's almost dry and caramelized, for 2 to 3 minutes.

  • 3

    Add the chicken broth and pasta, then bring to a boil. Lower the heat to medium-low and cover. Cook for 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.

  • 4

    Add milk and cook, covered, for 8 to 10 more minutes, stirring periodically at medium-low heat, until the pasta is al dente and most of the liquid has been absorbed.

  • 5

    Remove from heat. Uncover and stir in cheddar cheese.

  • 6

    Plate and serve!