350gramsdried macaroni(12½ oz; can substitute with penne or rigatoni)
½cupwhole milk(125 ml)
2cupsgrated cheddar or colby cheese(250 grams)
½cupgrated mozzarella cheese(75 grams)
1tablespoonchopped fresh parsleyfor garnish
Instructions
In a large, heavy skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and salt. Sauté for about 3 minutes until they become tender.
Next, add the ground beef and cook for another 3 minutes, breaking it apart as it cooks, until it is browned.
Incorporate the black pepper, onion powder, oregano, and sugar. Stir in the tomato paste and allow it to cook for 1 minute.
Pour in the beef broth and crushed tomatoes, bringing the mixture to a gentle simmer.
Add the macaroni, cover the pan, and simmer for about 15 minutes or until the pasta is cooked and most of the liquid is absorbed, stirring occasionally.
Once the pasta is cooked, stir in the milk and cheese, mixing until the cheese is fully melted. Adjust the seasoning to your preference.
Top with the mozzarella, cover again, and let it sit for 30 seconds until the cheese melts.