Easy Beef Tomato Macaroni

Ingredients

• 1 lb elbow macaroni
• 4 Tablespoons butter
• 1 medium yellow onion, chopped into small pieces
• 2 medium garlic cloves, finely chopped
• 1 medium red bell peppers, cored, seeded, and cut into small pieces
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper
• 2 Tablespoons tomato paste
• 1 lb lean ground beef
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1 (15-ounce) can crushed tomatoes (with juices)
• 1 cup chicken broth or stock
• 1 cup shredded sharp cheddar cheese
• Grated parmesan cheese, as much as desired for each serving.

Directions

1. Preheat oven to 400F.
2. Bring a large pot of water with 1 teaspoon salt in it to a boil. Add the macaroni and cook 8-10 minutes to el dente.
3. Drain the water and set aside.
4. While the macaroni is cooking, melt the butter over medium heat in a large saucepan or Dutch oven.
5. Add the onion and cook until tender.
6. Add the garlic and cook one minute.
7. Add the bell pepper, salt, oregano, paprika, and pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
8. Add the tomato paste, stir to combine, and cook about 1 minute.
9. Add the ground beef and cook, breaking the meat into a crumble texture with a wooden spoon while it cooks.
10. Cook through and no longer pink, about 5 minutes.
11. Add the flour to the beef mixture and cook, stirring occasionally, for about 2 minutes.
12. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer for 10 minutes. Shut off.
13. Combine the pasta, sauce and cheese, stir lightly.
14. Transfer to a baking dish, cover with aluminum foil and bake for 25 minutes.
15. Transfer to a wire rack and let cool for 5 minutes before serving.
16. Serve with grated parmesan cheese if desired.