Instructions
Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/nStep 2 In a skillet over medium heat, cook the ground beef until browned, then drain excess fat.
/nStep 3 Add olive oil, garlic powder, paprika, salt, black pepper, and Italian seasoning to the beef, stirring well.
/nStep 4 Pour in beef broth and heavy cream, mixing to combine.
/nStep 5 Bring the mixture to a gentle simmer.
/nStep 6 Stir in shredded cheddar cheese until melted and creamy.
/nStep 7 Add the cooked rigatoni and toss until fully coated in the sauce.
/nStep 8 Cook for a few more minutes until everything is heated through, then serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of broth or milk to keep the sauce creamy. Freeze for up to 2 months if needed.
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