## Instructions
1. In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess fat.
2. Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the tomato sauce, diced tomatoes with green chilies, beef broth, and milk. Stir in the Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer.
4. Add the uncooked macaroni to the simmering sauce, stirring to ensure all the pasta is submerged.
5. Reduce heat to medium-low, cover the skillet, and cook for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. Remove the skillet from the heat. Stir in 2 cups of shredded cheddar cheese until melted and smooth.
7. Serve immediately, topped with extra shredded cheddar cheese and any optional toppings you desire.
## Short Tips
* For a spicier kick, use a hot version of canned diced tomatoes with green chilies.
* Don’t overcook the pasta! It will continue to absorb liquid and cook slightly even after removing it from the heat.
* If the sauce gets too thick while the pasta is cooking, add a splash more beef broth or milk.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.
