Preparation Steps

• In a large pot over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat.
• Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.
• Stir in the tomato paste, beef broth, milk, elbow macaroni, salt, paprika, and black pepper. Bring to a boil.
• Reduce heat to low, cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
• Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Serve hot, garnished with dried parsley.