# What You Need:
→ Meats
01 - 1 pound ground beef (80/20 ratio recommended)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas and carrots mix (optional)
05 - 1 can (14 ounces) diced tomatoes, drained
→ Pantry & Sauces
06 - 8 ounces elbow macaroni or small pasta shells
07 - 1 cup low-sodium beef broth
08 - 1/4 cup ketchup
09 - 2 tablespoons yellow mustard
10 - 2 tablespoons tomato paste
11 - 1 teaspoon Worcestershire sauce
12 - Salt and black pepper, to taste
→ Dairy
13 - 2 cups shredded cheddar cheese
14 - 1/2 cup milk
→ Garnish
15 - 2 tablespoons chopped dill pickles
16 - 2 tablespoons sliced green onions
# Steps:
01 - In a large skillet over medium-high heat, cook ground beef until browned and crumbly, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion to the skillet; cook 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
03 - Stir in peas and carrots (if using), diced tomatoes, ketchup, mustard, tomato paste, Worcestershire sauce, and beef broth until combined.
04 - Add uncooked macaroni, cover the skillet, and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Stir in milk and 1 1/2 cups shredded cheddar cheese. Season with salt and pepper to taste.
06 - Sprinkle remaining 1/2 cup cheddar cheese over the top, cover, and let stand for 2 to 3 minutes until cheese melts.
07 - Top with chopped dill pickles and sliced green onions if desired. Serve hot.
