Ingredients:

  • 1 lb lean ground beef
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 1 cup Greek yogurt
  • 2 tbsp all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 8 oz short pasta, cooked al dente

Instructions:

  1. Place the ground beef in the skillet over medium-high heat. Break it apart with a spoon and cook until the meat is mahogany-brown and no longer pink.
  2. Drain excess fat, leaving about 1 tablespoon in the pan.
  3. Stir in the diced onion and garlic. Sauté for 3–5 minutes until the onion becomes translucent.
  4. Sprinkle the flour over the beef mixture and stir for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the beef broth and Worcestershire sauce. Simmer for 5 minutes until the liquid thickens slightly.
  6. Turn the heat to low and stir in the Greek yogurt and 1 cup of shredded cheese. Stir until the sauce is glossy and smooth.
  7. Fold in the cooked pasta until every noodle is coated in the beefy cheese sauce.
  8. Transfer the mixture into a greased 9x9 inch baking dish and top with the remaining 1 cup of shredded cheese.