# Components:
→ Proteins
01 - 1 pound lean ground beef or turkey
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes or diced tomatoes
05 - 1/2 cup dill pickles, chopped
→ Pasta
06 - 8 ounces elbow macaroni
→ Dairy
07 - 1 1/2 cups shredded cheddar cheese
08 - 1/2 cup whole milk
→ Sauces & Condiments
09 - 1/4 cup ketchup
10 - 2 tablespoons yellow mustard
11 - 1 tablespoon Worcestershire sauce
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon red pepper flakes, optional
→ Liquids
17 - 2 cups low-sodium beef or chicken broth
# Directions:
01 - In a large deep skillet or Dutch oven over medium heat, add the ground beef. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, oregano, salt, pepper, and red pepper flakes if using. Stir well to combine.
04 - Pour in the broth and milk, then add the macaroni. Stir to ensure the pasta is submerged.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
06 - Stir in 1 cup of the shredded cheddar cheese until melted and creamy.
07 - Sprinkle the remaining 1/2 cup cheddar cheese over the top. Cover and let sit for 2 minutes to melt.
08 - Serve hot, garnished with extra pickles if desired.
