A quick and satisfying one‑skillet meal combining macaroni, ground beef, cheese, and savory seasonings — ready in under 30 minutes.

Units Scale

Cook Mode Prevent your screen from going dark

In a large skillet over medium‑high heat, cook ground beef until browned, breaking it up with a spoon; drain excess fat.
Add diced onion and cook 3–4 minutes until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add macaroni, beef broth, milk, tomato sauce, Worcestershire sauce, paprika, salt, and pepper; stir to combine.
Bring mixture to a boil, then reduce heat to medium‑low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Remove skillet from heat; stir in shredded cheddar cheese until melted and creamy.
Garnish with chopped parsley if desired, then serve hot right from the skillet.

Use lean ground beef (85/15) to reduce excess grease.
Substitute half‑and‑half or cream for milk for extra richness.
Add diced bell peppers or mushrooms with the onions for more veggies.
Spice it up with a pinch of red pepper flakes or chopped jalapeños.
Leftovers keep well in the fridge for up to 3 days; reheat with a splash of milk.