Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups low sodium beef broth
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 8 oz short pasta (rotini, shells, or macaroni)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 oz cream cheese, softened
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat. Add the ground beef, breaking it apart with your spoon. Cook until the beef is deeply browned and no longer pink.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, smoked paprika, salt, and pepper, stirring for 60 seconds until fragrant.
  3. Stir in the tomato paste, coating the beef thoroughly to toast the paste. Pour in the beef broth and heavy cream, scraping the bottom of the pan to release the browned bits.
  4. Bring the liquid to a gentle simmer. Stir in the dry pasta and reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
  5. Remove the skillet from the heat. Stir in the softened cream cheese and shredded cheddar cheese. Fold gently until the cheese is fully melted and the sauce is glossy.
  6. Garnish with fresh parsley and serve immediately.