Skillet Beef and Cheddar Macaroni

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 2 tbsp vegetable oil
• 20 oz ground beef80/20
• 1 cup yellow onionfinely diced
• 4 garlic clove, minced
• 4 tbsp tomato paste
• 2 tsp sweet paprika
• 4 cup low-sodium beef broth
• 3 cup dry elbow macaroni
• 8 tbsp whole milk
• 6 oz sharp cheddargrated
• Kosher salt, black pepper and sliced chivesto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Brown the beefHeat 2 tbsp oil in a 12-inch skillet over medium-high heat (about 375°F). Add 20 oz ground beef in one layer, leave it undisturbed 4 minutes to crust, then break it up and cook 3 minutes more.
2. 02Step 2 — AromaticsAdd 1 cup diced onion and ½ tsp salt and cook 4 minutes. Stir in 4 minced garlic clove, ¼ cup tomato paste and 2 tsp paprika and cook 1 minute, until the paste darkens to brick red.
3. 03Step 3 — Cook the pasta in the saucePour in 4 cup beef broth, scraping the pan, and add 3 cup dry macaroni. Bring to a simmer (about 205°F), cover and cook 10 to 12 minutes, stirring twice, until the pasta is just tender and the liquid has reduced to a glossy sauce.
4. 04Step 4 — Melt the cheddarTake the pan off the heat, wait 1 minute so it drops below 180°F, then stir in ½ cup milk and 6 oz grated cheddar in two handfuls until smooth. Added over direct heat the cheese breaks and turns grainy.
5. 05Step 5 — ServeSeason with salt and black pepper, scatter chives over the top and serve straight from the skillet while the sauce is still loose.