Hearty Beefaroni

Dice the onion and mince the garlic; boil the pasta in salted water until al dente, then drain and set aside

Heat olive oil in a large cast-iron skillet over medium-high heat, brown the ground beef, drain excess fat, then sauté the onion for 4–5 minutes until softened

Stir in the garlic and tomato paste, cooking for 2 minutes, then deglaze with beef broth and add the crushed tomato, worcestershire sauce, smoked paprika, oregano, and chili flake

Simmer the sauce for 10–15 minutes to thicken, then fold in the cooked pasta until thoroughly coated

Top with grated cheddar and gouda, allowing the cheese to melt into the hot pasta before serving