Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon white pepper
Olive or avocado oil
1 medium onion, finely diced
1 pound lean ground beef (85/15)
Salt
Black pepper
4 cloves garlic, pressed through garlic press
3 tablespoons tomato paste
2 (15 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained of juice
10 ounces (uncooked) elbow macaroni
1 teaspoon chopped parsley, plus extra leaves as garnish
1/2 cup grated jack cheese
1/2 cup grated sharp cheddar cheese
Instructions:
In a small ramekin, combine the cumin, paprika, granulated onion and garlic, and the white pepper; set this seasoning mixture aside for a moment.
Place a large cast-iron skillet or other large, oven-safe pan over medium-high heat, and drizzle in about 2 tablespoons of the olive or avocado oil; once hot, add in the diced onions and saute those for about 5 minutes, until they become golden-brown and sweet smelling.
Next, crumble the ground beef into the sauteed onions, and break it up into fine crumbles with a wooden spoon or spatula; sprinkle in a couple of good pinches of salt and black pepper, along with the seasoning mixture, and cook the beef until cooked through and beginning to brown, about 5 minutes.
Add in the garlic and stir until aromatic, then add the tomato paste, stirring to incorporate.
Pour in the tomato sauce along with the diced tomatoes, add a couple more pinches of salt to make sure the flavor/seasoning level is to your liking, and allow the sauce to gently simmer on low, uncovered, for about 15-20 minutes.
While the sauce simmers, cook your elbow macaroni according to package instructions, then drain and keep warm.
Once the sauce is finished, stir in the parsley, then add in the cooked elbow macaroni, and gently stir to combine everything very well.
Preheat your broiler on high.
Top the beefaroni with the two grated cheeses, and place the skillet under the broiler for about 5 minutes, just until the cheeses are melted; top with a garnish of parsley, if desired, and serve hot