Shredded cheddar cheese — one cup, folded in at the end — is the finishing element that transforms the dish from a tomato-beef pasta into something creamy and cohesive. Sharp cheddar melts well into the hot sauce and adds a distinctive, tangy richness that complements the tomato’s acidity effectively. Colby Jack produces a milder, creamier result; mozzarella produces a stretchier, more neutral finish that shifts the dish’s character toward a lasagna-adjacent flavor profile; Pepper Jack adds mild heat alongside the dairy richness. All are appropriate — the choice reflects personal preference. Fold the cheese in gently rather than dumping it all in one pile — gradual addition and folding produces a more evenly integrated, creamier result than adding it all at once and stirring.
Kosher salt — one teaspoon — seasons the sauce. Taste the finished dish after the cheese is incorporated and adjust — the pasta sauce’s seasoning level varies significantly between brands, and the broth contributes additional salt. Start with one teaspoon in the sauce and add more only after tasting the finished dish.
Ingredients
1½ lbs ground beef (80–90% lean), raw
2 cups (8 oz) dry elbow macaroni
1 jar (24–26 oz) pasta sauce or marinara
2 cups beef broth (low-sodium preferred)
1 cup shredded sharp cheddar cheese, plus more for serving
1 tsp kosher salt, plus more to taste
