Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large deep skillet over medium-high heat, breaking it apart, until browned, then drain excess fat. The meat should lose its pink color as it browns.
Build the savory base
- Add the diced onion and cook for 3 minutes until softened. You should see the onion turn slightly translucent.
- Add the minced garlic and cook for 1 minute. Stir until fragrant, without letting it brown.
Cook the pasta in the sauce
- Add the uncooked shells, beef broth, diced tomatoes, Rotel, Italian seasoning, smoked paprika, salt, and pepper, then stir to combine. Make sure the pasta is submerged and evenly coated.
- Bring to a boil, then reduce heat to medium-low, cover, and cook for 12–15 minutes until pasta is tender and most liquid is absorbed. Lift the lid to check—liquid should cling to the shells rather than pool heavily.
Finish creamy and melt cheddar
- Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens. The mixture should look glossy and coat the pasta.
- Remove from heat and stir in the shredded cheddar until fully melted, then serve immediately. The sauce should turn smooth and thick with cheddar pooled in the crevices.
Notes
Pro tip: for the creamiest texture, stir in cheddar off the heat so it melts smoothly instead of getting grainy. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently with a splash of beef broth or cream to loosen the sauce. Freezing is not recommended because the cream can separate after thawing. For a lighter option, swap heavy cream for half-and-half and consider using part-skim cheddar to reduce fat.