This is comfort food at its heart: browned beef simmered with softened onion and garlic, a spoonful of tomato paste toasted right in the pan for depth, and a warm blend of chili powder, smoked paprika, and garlic powder. Diced tomatoes, rich beef broth, and milk come together into a savory, tomatoey braise that pasta gets cooked directly in, soaking up all that flavor as it turns tender. Freshly grated sharp cheddar gets stirred in at the end until the whole pot turns glossy, creamy, and impossible to resist. A scatter of fresh parsley brightens the finished dish right before serving. It's a one-pan weeknight staple that comes together fast, and it's a great fit for a gluten free dinner rotation.
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Heat a large deep 12-inch skillet or Dutch oven 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 6–7 minutes, reaching an internal temperature of 160°F (71°C). Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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