📝 About This Recipe
This elevated take on the classic boxed favorite swaps out artificial powders for a rich, velvety sauce made with real sharp cheddar and a secret blend of savory spices. It’s a quintessential American comfort food that brings together perfectly seasoned ground beef and tender pasta in a luscious, silky embrace. This one-pot wonder delivers a deep, umami-rich flavor profile that proves you don't need a box to create a quick, soul-warming weeknight masterpiece.
🥗 Ingredients
The Protein & Aromatics
- 1 pound Ground Beef (80/20 or 90/10 lean for best flavor)
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Seasoning Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Dried Parsley
The Liquid Gold Base
- 3 cups Beef Broth (low sodium preferred)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce (for depth of flavor)
- 1 teaspoon Dijon Mustard (optional, for a subtle tang)
- 2 cups Medium Pasta Shells (uncooked; macaroni also works)
The Finishers
- 1/2 cup Heavy Cream (can substitute with whole milk)
- 2 cups Sharp Cheddar Cheese (freshly shredded for better melting)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is no longer pink (about 5-7 minutes).
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2
If there is excessive grease in the pan, drain all but about 1 tablespoon to keep the flavor without making the dish oily.
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3
Add the diced onion to the beef and sauté for 3-4 minutes until the onion becomes translucent and soft.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the tomato paste to the center of the pan. Cook it for 2 minutes, stirring constantly, until it turns a deep brick red—this 'caramelizes' the paste and removes the raw metallic taste.
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6
Sprinkle the smoked paprika, onion powder, garlic powder, salt, pepper, and dried parsley over the meat mixture. Stir well to coat the beef evenly.
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7
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Use your spoon to scrape up any brown bits (fond) from the bottom of the pan.
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8
Add the dry pasta shells to the liquid. Stir to ensure the pasta is mostly submerged.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low-medium. Cover the pan with a tight-fitting lid.
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10
Simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed into a thick sauce.
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11
Remove the lid and stir in the heavy cream. This adds that signature silky texture.
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12
Turn off the heat. Add the shredded cheddar cheese one handful at a time, stirring gently until completely melted and glossy.
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13
Taste and adjust seasoning with extra salt or pepper if needed. Let the dish rest for 3 minutes; the sauce will continue to thicken as it cools slightly.
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14
Garnish with fresh chives and serve immediately while steaming hot.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch which can make your sauce grainy. If the sauce is too thick after simmering, add a splash of extra broth or milk to loosen it up to your desired consistency. For a spicy kick, add 1/4 teaspoon of cayenne pepper or red pepper flakes during the seasoning step. Don't overcook the pasta in the broth; remember it will continue to soften slightly after you add the cream and cheese. Use a heavy-bottomed skillet to ensure even heat distribution and prevent the milk solids from scorching.
🍽️ Serving Suggestions
Serve alongside a crisp green garden salad with a sharp vinaigrette to cut through the richness of the cheese. Pair with buttery garlic bread or warm dinner rolls for the ultimate carb-on-carb comfort experience. A side of steamed broccoli or roasted green beans adds a nice pop of color and nutrition to the plate. For drinks, a cold glass of iced tea or a light-bodied red wine like Pinot Noir complements the savory beef beautifully. Top with a dollop of sour cream or pickled jalapeños for an extra layer of zing.