1-First Step: Gather and prep (mise en place) Measure all ingredients before you start. Finely chop the small onion, shred the cheddar if it is not pre-shredded, and have the milk and beef broth at hand. Pre-measuring the spices (1 1/2 teaspoons total of your spice blend, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon chili powder) speeds things up at the stove.

2-Second Step: Brown the beef Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spatula, until no pink remains. Browning creates flavor from caramelized bits that will enrich the sauce.

3-Third Step: Soften the onion Add the finely chopped small onion to the skillet and cook until softened, about 5 minutes. Stir occasionally so the onion becomes translucent and sweet without burning. If the pan looks too dry, add a splash of broth or a little extra oil.

4-Fourth Step: Build the sauce base Stir in 3 tablespoons tomato paste, the 1 1/2 teaspoons spices, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon chili powder, and 2 tablespoons all-purpose flour. Cook for about 1 minute to remove the raw flour taste and to allow the tomato paste to bloom. This step deepens the tomato and spice flavors so the sauce tastes rich and balanced.

5-Fifth Step: Add liquids and pasta Pour in 2 cups whole milk and 1 3/4 cups beef broth and stir well to combine. Scrape up any browned bits from the bottom of the pan so nothing is wasted. Add 2 cups dried whole wheat elbow macaroni pasta and bring the mixture to a boil over medium-high heat.

6-Sixth Step: Simmer until pasta is cooked Once boiling, reduce the heat to medium-low. Cover the skillet and simmer for 10 to 12 minutes, checking after 9 minutes for al dente texture. The whole wheat elbows will absorb liquid and swell; stirring gently once or twice prevents sticking. If you used the gluten-free cornstarch method, make sure the broth was stirred in as directed before adding pasta.

7-Seventh Step: Finish with cheese When the macaroni is cooked to your liking, remove the lid and stir in 2 cups shredded cheddar cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of milk; if too thin, simmer a couple of minutes uncovered to reduce.

8-Final Step: Serve and garnish Serve immediately. Garnish with chopped fresh parsley if desired for a fresh note and a pop of color. This dish is best hot and fresh; the cheese will be at its creamiest right away.