Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp dry mustard powder
  • 12 oz elbow macaroni or cavatappi
  • 2 cups 2% milk
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz low-fat cream cheese
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1/4 cup grated parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Boil the macaroni in salted water until it is approximately two minutes shy of al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef in a flat disk and sear undisturbed for 3-4 minutes until a mahogany crust forms.
  3. Break the beef into crumbles and add the diced onion. Sauté until the onion is translucent.
  4. Stir in the minced garlic, smoked paprika, mustard powder, and Worcestershire sauce. Cook for 60 seconds until fragrant.
  5. Reduce heat to medium. Stir in the milk, cream cheese, and reserved pasta water. Whisk until the cream cheese is fully incorporated and the sauce begins to simmer.
  6. Gradually add the grated cheddar cheese, stirring constantly until melted and smooth. Fold in the cooked macaroni.
  7. In a small bowl, mix panko breadcrumbs, melted butter, and parmesan. Sprinkle over the top of the skillet.
  8. Broil in the oven for 3-4 minutes until the breadcrumbs are golden brown and the sauce is bubbly.