Better-For-You Hamburger Helper

•  1 Tablespoon avocado oil or olive oil
• 1 medium yellow onion (diced)
• 4 teaspoons minced garlic
• 1 1/2 pounds lean ground beef
• 1 teaspoon fine sea salt
• 1 teaspoon paprika
• 1 1/2 teaspoons dried oregano
• 3/4 cup canned tomato sauce
• 2 1/2 cups chicken broth (or even vegetable broth)
• 1 cup milk
• 1 12-ounce box of macaroni/elbow pasta (can use gluten-free)
• 1 cup shredded cheddar cheese
• 1 pint cherry tomatoes (halved)
• 2 Tablespoons fresh parsley (chopped, for garnish)

1. Red pepper flakes (as garnish, optional)
2. In a large heavy pot (or Dutch oven), heat the oil over medium heat.
3. Add the onion, garlic, and ground beef (breaking it up with a spoon), and sauté for 8-10 minutes until the beef is no longer pink and the onions are translucent.
4. Stir in the salt, paprika, oregano, tomato sauce, broth, and milk.
5. Add the pasta to the pot, mix, and turn the heat to medium-high and bring to a boil.
6. Reduce to medium-low and simmer for 12-15 minutes, keeping the pot uncovered and stirring often. Make sure to mix at the bottom of the pot as well, so the pasta doesn’t stick.
7. Once the pasta is cooked through (taste a spoonful to check), mix in the shredded cheese and tomatoes. Turn off the heat as soon as the cheese melts.
8. Serve into bowls and garnish with chopped parsley and red pepper flakes.