Scale

1 tbsp olive oil

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 tbsp tomato paste

1 tsp mustard (yellow or Dijon)

1/2 tsp paprika

Salt and pepper to taste

2 cups beef broth

1 (14.5 oz) can diced tomatoes, undrained

2 cups uncooked elbow macaroni

1 1/2 cups shredded cheddar cheese

1/4 cup milk or cream

Chopped parsley or pickles for garnish (optional)

1. Heat olive oil in a large skillet over medium heat. Add ground beef and onion, cook until browned, breaking up the meat.

2. Add garlic, tomato paste, mustard, paprika, salt, and pepper. Stir and cook for 1–2 minutes.

3. Pour in beef broth and diced tomatoes. Stir in pasta and bring to a boil.

4. Reduce heat to low, cover, and simmer for 10–12 minutes or until pasta is tender.

5. Stir in cheese and milk until melted and creamy.

6. Garnish with chopped parsley or pickles and serve hot.

• Swap ground beef with ground turkey or plant-based meat if desired.

• Use any short pasta like shells or rotini.

• For a bacon cheeseburger twist, add crumbled cooked bacon at the end.

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