Ground beef gets deeply browned and broken down with onion and garlic, then a spoonful of tomato paste is toasted right in the pan for that deep, savory backbone before smoky paprika and chili powder join in. Diced tomatoes and beef broth simmer together into a rich, saucy base that the elbow macaroni cooks directly in, soaking up all that flavor as it turns tender. Everything comes together in one skillet, so you get a thick, hearty, spoonable dinner with almost no cleanup and no waiting around for a separate pot of pasta. It's a cozy, deeply savory bowl of comfort food, finished with a scatter of fresh parsley for a little brightness on top. This one-pan classic is an easy, satisfying weeknight dinner that fits neatly into a lactose free kitchen.
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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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