Ingredients
3 ½ cups shredded cheddar cheese, at room temp. Separated.
1 lb. Ground Beef, 85% lean
Salt/Pepper, to taste
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 Tablespoon tomato paste
4 cups beef broth
1 (16 oz.) box elbow macaroni, uncooked
¾ cup sour cream, at room temp
½ cup whole milk, at room temp
Chopped Parsley, to garnish
Instructions
Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
Season the ground beef with desired amount of salt and pepper.
In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.
Add the minced garlic and cook for an additional minute.
Add the Worcestershire sauce and the tomato paste and stir until well-combined.
Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.
Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.
Reduce the heat to low.
Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
Top with parsley and serve! -optional