Step 1

Heat a large deep skillet over medium-high heat and add the beef and 1/2 teaspoon salt and paprika. Cook, breaking the meat up into small pieces until browned, 5-6 minutes. Add onion, garlic and cook until aromatic; 2 to 3 minutes.

Step 2

Add tomato sauce and Worcestershire sauce; reduce until almost dry and caramelized, 2 to 3 minutes.

Step 3

Add chicken broth and pasta and bring to a boil, lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.

Step 4

Uncover, add the milk, and cook, covered stirring periodically medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.

Step 5

Remove from heat, uncover and stir in cheddar cheese.