1 pound lean ground beef, or ground turkey

1 large yellow onion, diced

1 garlic clove, minced

2 tablespoons all-purpose flour

2 cups low-sodium beef broth, or chicken broth

1 (8 oz) can tomato sauce

1 teaspoon Italian seasoning

1 teaspoon seasoned salt

½ teaspoon smoked paprika

½ teaspoon garlic powder

8 oz small pasta shells, or small elbow pasta

½ cup heavy cream, or half and half

2 cups shredded cheddar cheese

Salt and pepper, to taste

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In a large sauté pan with a lid, brown the ground beef over medium-high heat. Remove the cooked ground beef from the pan and set aside, reserving 2 tablespoons of grease in the pan.
Lower the heat to medium and add the diced onion. Cook until soft, about 5 minutes. Add the minced garlic for the last 30 seconds.
Add the flour and stir to cook for about 1 minute. Slowly stir in the beef broth and bring the mixture to a boil.
Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir to combine. Bring to a simmer, cover with a lid, and cook for 12 to 15 minutes or until the pasta is tender, stirring occasionally. Add extra broth if necessary.
Stir in the heavy cream and cheese until the cheese is melted and the sauce is creamy. Add the ground beef back into the pan, cooking for 2 to 3 minutes more to reheat the beef.
Serve immediately and enjoy!

For a gluten-free version, use gluten-free pasta and replace flour with cornstarch.
Add extra broth if the pasta isn’t fully cooked and liquid is running out.
For extra heat, try adding cayenne pepper or crushed red pepper flakes.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat with a splash of broth or heavy cream to maintain creaminess.