• ▢ 1 lb ground beef (80/20 lean for best flavor, but 90/10 works too for a lighter version)
• ▢ 2 tbs olive oil (Extra virgin is fine, or any neutral cooking oil)
• ▢ 1 diced white onion (A yellow onion can also be used for a slightly sweeter flavor)
• ▢ 3 tsp minced garlic (Freshly minced offers the best aroma and taste)
• ▢ 2 tbs all purpose flour (Essential for thickening the sauce to a perfect consistency)
• ▢ 2 cups beef broth (Use low-sodium to control saltiness)
• ▢ 8 oz tomato sauce (Plain tomato sauce works best; avoid pre-seasoned ones)
• ▢ 1 tsp italian seasoning (A blend of dried herbs like oregano, basil, thyme, rosemary)
• ▢ ½ tsp paprika (Adds a subtle color and sweet, peppery flavor)
• ▢ ½ tsp onion powder (Enhances the onion flavor without adding extra texture)
• ▢ 1 ½ cups pasta elbows (Macaroni or other small pasta shapes like ditalini or small shells also work well)
• ▢ ½ cup heavy cream (For ultimate creaminess; half-and-half can be substituted for a lighter version)
• ▢ 1 ½ cups Colby jack cheese (Freshly shredded melts smoother; cheddar or a cheddar blend can also be used)

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  In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once the beef is fully cooked through and no longer pink, carefully drain any excess grease from the pan. This step is crucial for preventing a greasy final dish. Remove the cooked beef to a plate and set it aside.
  
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  Return the skillet to medium heat (no need to clean it). Add the olive oil, then add the diced white onion. Sauté the onion for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Next, stir in the minced garlic and cook for about 1 minute more, until it becomes wonderfully fragrant. Be careful not to burn the garlic, as it can turn bitter.
  
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  Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 1 minute, allowing the flour to cook and turn a light golden color. This creates a roux, which will thicken our sauce. Slowly whisk in the beef broth, ensuring no lumps form. Continue whisking until smooth, then bring the mixture to a gentle boil.
  
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  Once boiling, add the tomato sauce, Italian seasoning, paprika, onion powder, and pasta elbows to the skillet. Stir everything together very well to combine and ensure the pasta is submerged in the liquid. Cover the skillet with a lid and let it simmer for 10-14 minutes, or until the pasta is cooked al dente. It’s important to stir frequently during this simmering process to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking.
  
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  Remove the lid. Stir in the heavy cream and the Colby jack cheese. Continue to stir gently until the cheese is completely melted and the sauce is smooth and creamy. Finally, return the cooked ground beef to the skillet and mix it thoroughly with the cheesy pasta. Taste and adjust seasonings if necessary. Serve hot and enjoy this homemade delight!
  

Nutrition