Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside./nStep 2: Heat olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks./nStep 3: Add minced garlic, salt, black pepper, paprika, onion powder, and red pepper flakes to the beef. Stir and cook for 1–2 minutes until fragrant./nStep 4: Add butter to the skillet and let it melt into the beef mixture./nStep 5: Pour in the beef broth, heavy cream, and milk, stirring well. Let it simmer for 3–4 minutes./nStep 6: Gradually add cheddar, mozzarella, and Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy./nStep 7: Add the cooked pasta shells to the skillet and toss until evenly coated in the sauce./nStep 8: Let everything cook together for another 2–3 minutes to absorb flavors./nStep 9: Remove from heat and garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to maintain the creamy consistency. Avoid overheating to prevent the cheese sauce from separating.
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