Ingredients:

  • 12 oz (340 g) elbow macaroni or penne pasta
  • 1 lb (450 g) lean ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 14 oz (400 g) diced tomatoes (canned)
  • 1 cup (240 ml) beef broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups (480 ml) whole milk
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente according to package instructions.
  3. Drain and set aside.
  4. In a large skillet, heat over medium heat and add the ground beef.
  5. Cook until browned, breaking it apart with a spoon.
  6. Add the onion and garlic; sauté until the onion is translucent.
  7. Stir in diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
  8. Simmer for 5–7 minutes until slightly thickened.
  9. In a saucepan, melt the butter over medium heat.
  10. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  11. Gradually whisk in the milk, continuing until thickened.
  12. Remove from heat and stir in cheddar and mozzarella until melted and smooth.
  13. Preheat your oven to 350°F (175°C).
  14. In a large mixing bowl, combine cooked pasta, beef mixture, and cheese sauce.
  15. Pour into a greased baking dish and spread evenly.
  16. Bake for 20–25 minutes until bubbly and golden on top.
  17. Garnish with chopped parsley if desired.
  18. Serve hot and enjoy!