Ingredients
Method
- Add the diced onion, olive oil, and ground beef to a large deep skillet over medium heat. Cook until the beef is fully browned and the onion has gone soft and see-through. Drain off the extra grease if there's a lot.
- Sprinkle the flour over everything and keep stirring for about a minute. It will start to coat the bottom of the pan; that's fine, just don't let it scorch.
- Pour in the tomato sauce and beef broth, and stir well to scrape all the flour and browned bits off the bottom of the pan. That's where the flavor lives.
- Add the uncooked shells and stir them in. The liquid might not fully cover the pasta; don't worry about it, it works out.
- Put the lid on, bump the heat to medium-high, and let it come to a boil. Once it's bubbling, give it a quick stir to free any pasta stuck to the bottom, put the lid back, and drop the heat to low. Simmer about 10 minutes, stirring now and then (lid back on each time), until the pasta is tender and the sauce has thickened.
- Turn off the heat. Stir in the shredded cheddar until it melts into the sauce, then mix in the hot dog relish. Scatter the green onions over the top and serve hot.
Notes
Always add the cheese with the heat off. If the pan is still hot and bubbling, the cheese can turn grainy instead of going smooth and creamy.
Grate your own cheese from a block; pre-shredded cheese has a starchy coating that keeps it from melting smoothly.
The hot dog relish is what makes this taste like a cheeseburger. Sweet or dill pickle relish works as a substitute, or use chopped pickles with a squeeze of yellow mustard.
If the pasta is still firm but the liquid is gone, add a splash more broth or water and keep simmering. If it's tender but too soupy, simmer uncovered a couple more minutes; the sauce also thickens as it rests.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth or milk, as the pasta absorbs sauce as it sits.