1. Cook the Ground Beef

• In a large, deep skillet or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Break up the meat with a spoon as it cooks. Drain excess fat if necessary.

2. Sauté Aromatics

• Add the chopped onion and minced garlic to the skillet with the cooked beef. Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.

3. Combine the Base Ingredients

• Stir in the tomato paste, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well to evenly coat the beef mixture with the spices.

4. Add Pasta and Liquids

• Pour in the beef broth and milk, then add the uncooked pasta. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.

5. Make the Cheese Sauce

• While the pasta cooks, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup of milk and cook until the mixture thickens. Remove from heat and stir in the cheddar and Parmesan cheeses until smooth.

6. Combine and Serve

• Pour the cheese sauce into the skillet with the cooked pasta and beef mixture. Stir until everything is well combined and coated in the creamy sauce. Adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with parsley or red pepper flakes if desired.