For 4 people:

° 8 ounces medium macaroni shells

° 1 tablespoon olive oil

° 1 pound ground beef

°1/2 medium onion, cut into cubes

° 2 garlic cloves, minced

° 1/2 tsp Italian season

° 2 tsp flour

° 2 c beef broth

°1 can tomato sauce (15 oz)

° 3/4 c heavy cream

° salt & freshly ground black pepper

° 6 ounces extra sharp shredded cheddar cheese, about 1 1/2 cups

Step 1:

In large saucepan of boiling salted water, cook pasta according to package directions; drain well.

The second step:

Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to finely chop the beef as it cooks; Drain the excess fat. Put aside.

Step 3:

Add the onions to the pan and cook for 2-3 minutes, stirring frequently, until translucent. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

Step 4:

Stir in the flour until it turns slightly brown, about 1 minute.

Step 5:

Gradually add the meat broth and tomato sauce. reached boiling point; Reduce heat and simmer, stirring occasionally, until mixture has reduced and thickened slightly, about 6-8 minutes.

Step 6:

Add pasta, beef, and heavy cream until heated through, about 1-2 minutes; Add salt and pepper to taste. Stir cheese until melted, about 2 minutes.

Step 7:

Feet it right away.