Cooking Instructions:

In a large skillet over medium-high heat, add the ground beef and brown it until fully cooked.

Once browned, remove the beef from the skillet and set it aside, reserving a bit of the grease in the pan for later use.

In the same skillet, add the diced onion and sauté until they're soft and translucent.

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Sprinkle the flour over the onion and garlic mixture, stirring continuously for about one minute to create a roux.

Gradually whisk in the broth, ensuring there are no lumps, and bring to a simmer.

Stir in the tomato sauce, Italian seasoning, smoked paprika, chili powder (if using), and add the small pasta.

Cover and let it simmer until the pasta is tender, about 10-12 minutes, stirring occasionally.

Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and freshly shredded cheddar cheese.

Mix until the cheese is melted and the sauce is creamy.

Finally, add the cooked ground beef back into the skillet, stirring to combine all ingredients well.