Ingredients:
01 – 1 pound ground beef
02 – 1 medium yellow or sweet onion, finely diced
03 – 3 cloves garlic, minced
04 – 2 cups uncooked pasta, such as penne or elbow
05 – 2 cups low-sodium beef broth
06 – 1 can unsweetened tomato sauce
07 – 1 tablespoon Worcestershire sauce
08 – 1 tablespoon yellow mustard (or Dijon for a tangier flavor)
09 – 2 tablespoons ketchup
10 – 1 teaspoon smoked paprika
11 – 1/2 teaspoon onion powder
12 – Salt and black pepper to taste
13 – 2 cups shredded sharp cheddar cheese
14 – 1/4 cup heavy cream
15 – 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
01 – In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat to lighten the dish.
02 – Add diced onion and minced garlic to the browned beef. Stir and cook for 3–4 minutes until the onion becomes soft and translucent.
03 – Stir uncooked pasta, beef broth, tomato sauce, Worcestershire sauce, mustard, ketchup, smoked paprika, onion powder, salt, and pepper into the skillet. Mix well to combine. Bring the mixture to a boil.
04 – Reduce heat to a simmer. Cover the skillet and let cook for 15–20 minutes, stirring occasionally to prevent pasta from sticking. Cook until pasta is tender and most liquid is absorbed.
05 – Stir in heavy cream and shredded cheddar cheese. Mix gently over low heat until the cheese fully melts into a smooth, creamy sauce. Avoid boiling.
06 – Remove the skillet from heat, sprinkle in chopped parsley, and serve hot directly from the skillet.
