Ingredients
1. The Base:
- Ground Beef: 1 lb lean ground beef.
- Pasta: 8–10 oz medium pasta shells.
- Onion: 1 small yellow onion, finely diced.
- Garlic: 2 cloves, minced.
2. The Creamy Sauce:
- Beef Broth: 2 cups.
- Milk or Heavy Cream: 1/2 cup (for extra creaminess).
- Cheddar Cheese: 2 cups shredded sharp cheddar.
- Tomato Paste: 1 tbsp.
- Seasonings: 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt, and black pepper to taste.
- Optional: A teaspoon of Dijon mustard or Worcestershire sauce for extra tang.
3. Garnish:
- Fresh Parsley: Chopped (as seen in the final frame).
Instructions
- Brown the Beef: In a large pot or Dutch oven, cook the ground beef and diced onions over medium-high heat until the beef is browned and the onions are translucent. Drain any excess fat.
- Add Aromatics: Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant.
- Simmer the Pasta: Pour in the beef broth and the dry pasta shells. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Make it Creamy: Stir in the milk (or cream) and the seasonings.
- The Cheese Melt: Gradually add the shredded cheddar cheese, stirring constantly until the sauce is smooth, glossy, and fully coats the shells and beef.
- Garnish and Serve: Sprinkle with fresh chopped parsley. Serve immediately while hot and gooey.
Tip: If the sauce is too thick, add a splash more milk. If you want a bit of a kick, add a pinch of crushed red pepper flakes!
