Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups gluten-free elbow macaroni
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Optional toppings: chopped fresh parsley, additional shredded cheese

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
3. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
4. Add the dried oregano, dried basil, salt, black pepper, and paprika to the skillet and stir to combine.
5. Add the gluten-free elbow macaroni, beef broth, diced tomatoes (undrained), and tomato sauce to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the macaroni is tender.
7. Stir in the milk and shredded cheddar cheese until the cheese is melted and the mixture is well combined.
8. Transfer the mixture to a 9×13 inch baking dish. Sprinkle additional shredded cheese on top, if desired.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh parsley, if desired, and serve hot.