Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups low sodium beef broth
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 12 oz dry medium pasta shells
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup whole milk

Instructions:

  1. Add the 1.5 lbs ground beef to a large skillet over medium high heat. Cook until the meat is deeply browned and crispy on the edges.
  2. Toss in the diced onion. Cook for 4 minutes until the onion is translucent and soft.
  3. Stir in the 3 cloves minced garlic, salt, pepper, smoked paprika, and onion powder. Cook for 1 minute until the garlic is fragrant but not brown.
  4. Push the meat to the side and add the 2 tbsp tomato paste to the center. Fry for 2 mins until the paste turns a deep brick red.
  5. Pour in the 15 oz tomato sauce, 2 cups beef broth, and 1 tbsp yellow mustard. Scrape the bottom of the pan to release the flavor.
  6. Stir in the 12 oz dry pasta shells. Bring to a boil, then reduce heat to low and cover.
  7. Simmer for 10-12 minutes until the pasta is tender and most liquid is absorbed. Note: Stir halfway through to prevent sticking.
  8. Turn off the heat. Pour in the 0.25 cup whole milk and stir.
  9. Add the 2.5 cups shredded cheddar in three batches. Stir until the cheese is completely melted and glossy.
  10. Let it sit for 3 minutes before serving to allow the sauce to thicken perfectly.