1. Heat the olive oil or bacon drippings in a large skillet over medium-high heat. Once shimmering, add the chopped onion and sauté for about 3 minutes until it starts to soften and turn translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant—be careful not to let it burn, as garlic can go bitter fast.
3. Toss in the ground beef, breaking it up with your wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed, but leave a little behind for flavor.
4. Stir in the tomato paste (if using), smoked paprika, dried thyme, salt, and pepper. Let the spices bloom in the beef for about 2 minutes, stirring occasionally.
5. Add the uncooked pasta to the skillet, then pour in the beef broth and milk. Give everything a good stir to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 12-15 minutes, until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking, just like Mama Lu’s cornbread wouldn’t stick to the skillet.
7. Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded cheddar cheese over the top and stir until melted and creamy.
8. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, straight from the pan, with a little extra cheese on top if you’re feeling indulgent.

One of my favorite memories is standing at Mama Lu’s side while she stirred her Sunday pot roast and talking about how recipes don’t need to be rigid. This ground beef hamburger helper is just like that—feel free to tweak the spices or add a handful of frozen peas or corn for a bit of sweetness and color. Cooking from the heart means making it your own.