Instructions
Step 1 Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened.
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Step 2 Add garlic and cook for about 1 minute until fragrant.
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Step 3 Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
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Step 4 Stir in diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
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Step 5 Bring the mixture to a simmer.
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Step 6 Add elbow macaroni and stir well.
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Step 7 Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
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Step 8 Stir in shredded cheddar cheese until melted and creamy.
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Step 9 Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce. This dish also freezes well for up to 2 months.
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