Ingredients

The following ingredients have 4 Servings
  • 3 ½ cups shredded cheddar cheese (at room temp. Separated.)
  • 1 lb. Ground Beef (85% lean)
  • Salt/Pepper (to taste)
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoon tomato paste
  • 4 cups beef broth
  • 1 (16 oz.) box elbow macaroni (*uncooked*)
  • ¾ cup sour cream (at room temp)
  • ½ cup whole milk (at room temp)
  • Chopped Parsley (to garnish)

Instruction

  • Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
  • Season the ground beef with desired amount of salt and pepper.
  • In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.
  • Add the minced garlic and cook for an additional minute.
  • Add the Worcestershire sauce and the tomato paste and stir until well-combined.
  • Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.
  • Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.
  • Reduce the heat to low.
  • Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
  • Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
  • Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
  • Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
  • Top with parsley and serve!