Instructions
Step 1 Cook macaroni according to package instructions until al dente. Drain and set aside. /nStep 2 Heat olive oil in a large skillet over medium heat and sauté diced onion until softened. /nStep 3 Add garlic and cook for about 1 minute until fragrant. /nStep 4 Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. /nStep 5 Stir in tomato sauce, diced tomatoes, and beef broth, mixing well. /nStep 6 Add Italian seasoning, paprika, salt, and pepper, and let simmer for 5–7 minutes. /nStep 7 Pour in heavy cream and stir to combine until smooth. /nStep 8 Add cheddar, mozzarella, Parmesan, and Monterey Jack cheese, stirring until melted and creamy. /nStep 9 Add cooked macaroni and toss until fully coated in the sauce. /nStep 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or microwave until warmed through, adding a splash of milk or broth to keep the sauce creamy.
Avoid overheating to prevent the cheese sauce from separating.
This dish can be frozen for up to 2 months; thaw before reheating.
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