Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned on all sides. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
- Add the diced tomatoes (undrained) and tomato sauce. Stir to combine.
- Pour in the beef broth and milk. Bring to a boil, then reduce heat to a simmer.
- Add the elbow macaroni to the skillet. Stir to ensure the pasta is submerged in the liquid.
- Cover the skillet and simmer for 10-12 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley, sour cream, or green onions, if desired. Serve immediately.
Notes
For a richer flavor, use whole milk. You can also experiment with different cheese blends, such as sharp cheddar and Monterey Jack. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through. Add a splash of milk or broth if needed to rehydrate the pasta.