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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, then sauté until fragrant and softened, about 3 minutes.

Add the ground beef to the pot. Break it apart with a wooden spoon and cook until it is fully browned, about 5 minutes. Drain any excess grease if necessary.

Stir in the tomato paste, cooking it down for 1 to 2 minutes to deepen its flavor.

Add the paprika, cayenne pepper (if using), dried thyme, Italian seasoning, salt, and black pepper. Stir well to combine all the spices with the beef mixture.

Pour in the beef broth and milk, then stir in the uncooked macaroni noodles. Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring halfway through to prevent the pasta from sticking to the bottom.

Once the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. Stir in the diced butter until it is completely melted and incorporated, making the sauce creamy.

Add the shredded cheddar cheese to the pot. Stir continuously until the cheese is fully melted and the sauce is smooth and cheesy.

Taste the cheesy beef macaroni and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy this comforting, homemade dish!


Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, then sauté until fragrant and softened, about 3 minutes.

Add the ground beef to the pot. Break it apart with a wooden spoon and cook until it is fully browned, about 5 minutes. Drain any excess grease if necessary.

Stir in the tomato paste, cooking it down for 1 to 2 minutes to deepen its flavor.

Add the paprika, cayenne pepper (if using), dried thyme, Italian seasoning, salt, and black pepper. Stir well to combine all the spices with the beef mixture.

Pour in the beef broth and milk, then stir in the uncooked macaroni noodles. Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring halfway through to prevent the pasta from sticking to the bottom.

Once the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. Stir in the diced butter until it is completely melted and incorporated, making the sauce creamy.

Add the shredded cheddar cheese to the pot. Stir continuously until the cheese is fully melted and the sauce is smooth and cheesy.

Taste the cheesy beef macaroni and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy this comforting, homemade dish!
