Cook pasta according to package directions. Drain and set aside.: The cooked elbow macaroni should be tender with a slight bite, not mushy. You will notice a light, wheaty aroma when it is nearly done and the surface becomes slightly tacky, which helps the sauce cling. After draining, rinse only if you plan to stop cooking it for a cold salad, otherwise keep it warm and toss with a small drizzle of broth to prevent sticking. A common mistake is overcooking the pasta, which will break down during the simmer step and create a gluey texture.
In a large skillet or Dutch oven, cook ground beef until no longer pink. Drain fat.: As the ground beef cooks, listen for a steady sizzle and watch as it browns into golden edges that release deeply savory aromas, those browned bits add flavor to the final sauce. Use a sturdy spoon to break the meat into small pieces so it heats evenly. When most of the pink is gone, pause to drain off excess fat to keep the sauce from becoming greasy and to sharpen the other flavors. A pitfall here is stirring too frequently, which prevents good browning from forming.
Add onion flakes, tomato paste, diced tomatoes, beef broth, pepper, garlic powder, chili powder, cumin, paprika and onion powder to the skillet.: Once added, the mixture will hiss softly as the liquid meets the hot pan, and the concentrated scent of tomato paste will bloom into deeper, almost caramelized notes as it heats. Stir thoroughly so the spice blend coats the meat and paste, and allow the paste to cook a minute or so to reduce any raw edge. This step builds the sauce backbone and melds flavors, which is why a short simmer is important. Avoid adding cold broth straight from the fridge without letting it warm slightly, which could temporarily halt simmering and mute flavor melding.
Stir in cooked pasta noodles. Simmer over medium heat until heated through, about 5 to 10 minutes.: When the elbow macaroni joins the sauce, you will hear gentle bubbling and see steam rise as the sauce thickens and clings to each noodle. The cook time lets the pasta absorb some sauce flavor and the liquid reduce to a pleasing consistency. During this simmer, taste and adjust salt and spice if needed. One common error is leaving it too long without stirring, which can cause the pasta to stick and the bottom to scorch, so give it a few gentle stirs while simmering.
Top the pasta with shredded cheese, garnish with dried parsley, and serve.: As you sprinkle the shredded cheddar cheese over the hot surface, watch it soften and melt into glossy pockets that enrich each bite. The aroma of warm cheese hitting hot pasta is instantly comforting, and the visual of melted strands invites hungry hands. Let it rest a minute so the cheese settles into the sauce before serving. Avoid placing the cheese on a cold dish, which will prevent it from melting properly and leave the texture less appealing.
