1 lb lean ground beef
2 cloves garlic
½ tsp kosher salt
1 jar tomato basil garlic spaghetti sauce
1 box elbow macaroni
3 c beef broth
1½ c shredded Colby Jack cheese
1/2 c heavy cream
In a large skillet, over medium-high heat, cook and crumble the ground beef, garlic, and kosher salt until the beef is no longer pink. Drain the excess grease from the pan.
Add the spaghetti sauce, dry elbow macaroni, and beef broth to the pan. Stir to combine and bring to a boil.
Once boiling, reduce the heat to medium-low, cover the pan with a lid and let it simmer for 15 minutes or until the pasta is softened to your preference and the liquid is absorbed.
Once thickened, and the liquid is absorbed, remove the pan from the heat and stir in the shredded cheese and heavy ream until combined and fully melted.
Serve & enjoy!