This cozy, all-in-one skillet dinner starts with browned ground beef, softened onion, and garlic, built into a deeply savory base with toasted tomato paste, smoky paprika, and chili powder. Diced tomatoes and beef broth simmer everything together before the elbow macaroni goes right into the pot, soaking up all that flavor as it turns tender. Everything melts into a rich, creamy, coat-every-noodle sauce that clings to each bite, finished with a scatter of fresh parsley for brightness. It's the kind of nostalgic, stick-to-your-ribs comfort food that comes together in one pan with minimal cleanup. This version is a great fit for a lactose free table, so you can dig into that classic, cheesy-style skillet dinner without a second thought.
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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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