Ingredients
Scale
- 16 oz elbow macaroni
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 4 cups sharp cheddar cheese, shredded (divided)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup beef broth (optional, for extra moisture)
- Fresh parsley for garnish
Instructions
- Step 1: Preparation and Pasta: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package instructions for “al dente.” The pasta will continue to cook in the oven, so you want it to have a firm bite. Drain the pasta and set it aside.
- Step 2: Brown the Beef: In a large skillet over medium-high heat, add the ground beef and diced onions. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a spatula. Add the minced garlic and cook for another 60 seconds until fragrant. Drain any excess grease from the pan and season the mixture with salt, pepper, and smoked paprika.
- Step 3: Create the Cheese Sauce: In a large saucepan or pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 3 cups of the shredded cheddar cheese until smooth and melted.
- Step 4: Combine and Bake: In a large mixing bowl (or the pot used for the sauce), combine the cooked macaroni, the browned beef mixture, and the cheese sauce. Stir well to ensure every noodle is coated. If the mixture seems too thick, add a splash of beef broth. Pour the mixture into the prepared baking dish and top with the remaining 1 cup of cheese. Bake for 20-25 minutes until the cheese is bubbly and golden. Let it rest for 5 minutes before serving.
- Cook Time: 45 minutes