Ingredients
Scale
- 1 lb elbow macaroni
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 3 cups sharp cheddar cheese, shredded (divided)
- 1 cup mozzarella cheese, shredded
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, but stop 2 minutes early so it is slightly undercooked (al dente). The pasta will finish cooking in the oven and absorb the sauce. Drain and set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease. Stir in the minced garlic, smoked paprika, oregano, salt, and pepper. Cook for another minute until the garlic is fragrant.
- Reduce the heat to medium-low. Stir the tomato sauce and milk into the beef mixture. Add 2 cups of the shredded cheddar cheese and the butter. Stir continuously until the cheese melts and forms a creamy, thick sauce that coats the beef evenly.
- Combine the cooked macaroni with the cheesy beef mixture in a large bowl or directly in a 9×13 inch baking dish. Toss everything together until the pasta is fully coated. Spread the mixture evenly in the dish. Sprinkle the remaining 1 cup of cheddar and the mozzarella cheese over the top.
- Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbling. For a golden crust, broil on high for the last 2 minutes. Remove from the oven, let it rest for 5 minutes, garnish with fresh parsley, and serve hot.
- Cook Time: 45 minutes