Macaroni cooks the quickest, especially if you're using the small macaroni. If you're using different pasta like rotini or penne, cooking time will be longer. And extra salt and pepper really brings out the flavors!
1teaspoon(5ml)olive oil(or as needed depending on the leanness of your beef)
2-3cups(226-340g)shredded cheddar cheese, depending on your preferred cheesiness
minced parsley for topping, optional
Cook macaroni to package instructions, drain, then set aside.
Heat large skillet on medium-high heat. Add oil and then add beef. Break up beef and cook until nearly cooked through, about 3 minutes. Then add onions and garlic and cook until onions and garlic are softened, about 2 minutes. Drain any excess fat if needed.
Add tomato sauce, milk, salt, pepper and sugar. Bring beef to a low simmer for about 3 minutes for all the flavors to combine. Taste the beef sauce and add any additional seasonings if needed.
Fold in the pasta and then add the cheese a little at a time until everything combines and cheese melts. Add additional cheese on top if you want and minced parsley. Serve warm.