Ingredients

• 2 teaspoons butter
• 2 teaspoons oil
• 1 onion , diced
• 3 cloves garlic , minced
• 1.25 pounds 93% lean ground beef
• 1 , 12 ounce
• 1 , 8 ounce
• 2 tablespoons pickle relish
• 2 teaspoons Dijon mustard
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon Montreal steak seasoning
• 1 teaspoon chili powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 2 cups beef broth
• 1 tablespoon flour
• 1.5 cups elbow macaroni
• 3 cups sharp Cheddar cheese

Instructions

1. 1 Melt butter with oil in a deep cast iron skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
2. 2 Add minced garlic and ground beef; cook and stir, breaking up the meat with a spatula, until beef is crumbly and browned, about 7 minutes.
3. 3 Stir in tomato sauce and evaporated milk. Add pickle relish, Dijon mustard, granulated garlic, granulated onion, Montreal steak seasoning, chili powder, smoked paprika, salt, and pepper, and stir to combine.
4. 4 Reserve 1/4 cup beef broth, and pour remaining beef broth into the skillet. Whisk flour and the 1/4 cup beef broth together in a small bowl to make a slurry; stir slurry into the skillet.
5. 5 Stir in dry macaroni until pasta is fully submerged. Bring mixture to a boil, reduce the heat to low, and simmer, covered, until macaroni is tender with a bite, about 10 minutes.
6. 6 Set a rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Stir 2 cups cheese into macaroni mixture. Sprinkle remaining cheese evenly across the top of the skillet. Broil until cheese is golden, about 3 minutes. Serve immediately.

Nutrition per serving