Add the garlic and cook for 30 seconds. Stir in the salt, pepper and paprika. Drain any excess grease from the pan.
Pour in the beef broth, tomato sauce and macaroni. Stir, then bring to a simmer. Reduce the heat to medium low.
Cover the pot, then cook for 8-10 minutes until pasta is tender, stirring occasionally. If the pasta is not tender and the liquid has been absorbed, you can
add a little more beef broth as needed.
Uncover the pot. Stir in the heavy cream. Cook for 1-2 minutes or until sauce has thickened.
Add the cheese to the pot. Cook for another minute or two, stirring constantly, until cheese is melted. Sprinkle with parsley, then serve.
Notes
I use 90% lean ground beef as it has plenty of flavor without a lot of grease. If you use beef with a higher fat content, you’ll want to drain off any excess grease after you cook the meat.
If the pasta isn’t cooked through but the liquid is mostly absorbed, feel free to add a little more beef broth as needed.
This dish will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this meal as the pasta can become very soft when thawed.
Nutrition
Calories: 589kcal | Carbohydrates: 52g | Protein: 48g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 638mg | Potassium: 1045mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1589IU | Vitamin C: 10mg | Calcium: 484mg | Iron: 5mg
