Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 1 cup evaporated milk
  • 2 cups medium pasta shells
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • salt to taste
  • black pepper to taste
  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • ¼ cup fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it is mahogany-colored and no longer pink.
  2. Stir in the diced onions and cook for 3 minutes until translucent, then add the minced garlic for 30 seconds until fragrant.
  3. Stir in the tomato paste, smoked paprika, and onion powder, coating the beef thoroughly.
  4. Pour in the beef broth and evaporated milk. Bring the mixture to a gentle simmer, scraping the bottom of the pan to release the browned beef bits.
  5. Stir in the dry pasta shells. Cover and simmer on medium-low for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
  6. Remove from heat and fold in the shredded cheddar and lemon juice until the sauce is glossy and melted. Garnish with fresh parsley.