📋 Instructions

1. 1Brown the beef — Heat a large deep skillet or Dutch oven over medium-high heat, about 375F (190C), and add the beef. Cook 6 to 7 minutes, breaking it up, until no pink remains and the edges are deeply golden brown.
2. 2Soften the onion — Add the onion and 1 teaspoon of the salt and cook 4 to 5 minutes at the same heat until translucent and soft. You should hear a steady gentle sizzle, not a roar.
3. 3Bloom the spices — Stir in the garlic powder, smoked paprika, and tomato paste and cook 60 seconds until the paste darkens and smells sweet and toasty. Do not let it scorch.
4. 4Build the sauce — Pour in the broth and Worcestershire, scraping up the browned bits, then stir in the macaroni. Bring to a boil, which takes about 4 minutes at 375F (190C).
5. 5Simmer the pasta — Reduce heat to medium-low, about 300F (150C), cover, and cook 12 to 14 minutes, stirring every 3 minutes, until the pasta is tender and the liquid is mostly absorbed.
6. 6Make it creamy — Reduce heat to low, about 250F (120C), and stir in the milk and remaining 1 teaspoon salt. Simmer uncovered 3 to 4 minutes until the sauce bubbles gently at the edges and coats a spoon.
7. 7Melt the cheese — Remove the pan from the heat and stir in the cheddar in three handfuls until glossy and fully melted. Taste and adjust the salt.
8. 8Rest and serve — Let the pan sit 5 minutes so the sauce thickens and clings to the noodles. Serve hot, straight from the skillet.