12oz.dried elbow pasta (I use Jovial Brown Rice Pasta for Gluten-Free)*regular pasta or even chickpea pasta works here
2cupsmilk*for dairy-free, sub 2 cups almond milk or just do 4 cups of beef broth
1cupshredded cheddar cheeseoptional, omit for dairy-free
1/4cupfreshly chopped parsleyoptional, for garnish
Heat a deep skillet or pot over medium-high heat. Add olive oil, onions, and ground beef. Season with the salt, pepper, garlic powder, and paprika. Saute, breaking up the ground beef with the back of a spoon, until the beef is cooked through, no longer pink, about 5-7 minutes. Drain off excess fat if necessary (I like to keep at least 2 tbsp in there for added flavor).
Add in the tomato paste and stir to combine.
Add the pasta, the beef broth and the milk and Stir to combine. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer and let cook until pasta is tender, stirring very often, until most of the liquid has absorbed and the pasta is al dente, 12 to 15 minutes.
Remove from heat and fold in the cheese. Garnish with parsley, if using.
Serve and enjoy!
For reheating: Heat in a skillet over medium heat and add beef broth to rehydrate the noodles. I splash it in about 1/4 cup at a time (depending on how much I am reheating) until it reaches the consistency I want and the noodles are tender again.