Ground beef gets browned until deeply savory, then simmered with onion, garlic, and a toasty spoonful of tomato paste that builds real depth before the spices go in. Diced tomatoes, beef broth, and milk create a rich, tomatoey braising liquid that reduces down as the pasta cooks right in the same skillet, soaking up every bit of that flavor. A big handful of freshly grated cheddar gets stirred in off the heat until the whole pan turns glossy, creamy, and irresistible. This is pure one-pan comfort food — no boiling a separate pot, no extra dishes, just a spoon and a hungry table. It's a great pick for a gluten free dinner rotation, and it comes together fast enough for a busy weeknight. Finish with a scatter of fresh parsley for a little brightness against all that cheesy, savory richness.
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Heat a large deep 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Reach 160°F (71°C) on an instant-read thermometer at the center of the largest pieces. Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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