# What You’ll Need:
→ Proteins
01 - 1 lb lean ground beef
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Pasta
04 - 8 oz elbow macaroni, uncooked
→ Liquids
05 - 2 cups low-sodium beef broth
06 - 1 can (14.5 oz) diced tomatoes, undrained
→ Seasonings
07 - 2 tbsp tomato ketchup
08 - 1 tbsp yellow mustard
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt
→ Dairy
12 - 1 1/2 cups shredded sharp cheddar cheese
→ Toppings & Finish
13 - 1/2 cup dill pickles, chopped
14 - 2 tbsp fresh chives or green onions, sliced (optional)
# Directions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spatula, until mostly browned, approximately 4 to 5 minutes.
02 - Add diced onion and cook 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Stir in ketchup, mustard, smoked paprika, salt, and black pepper. Mix thoroughly to coat the beef mixture.
04 - Add uncooked macaroni, beef broth, and canned tomatoes with juice. Stir to combine and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Stir in shredded cheddar cheese until melted and creamy.
07 - Top with chopped dill pickles and sliced chives or green onions, if desired. Serve hot.
