1 lb lean ground beef2 cloves garlic ½ tsp kosher salt1 jar tomato basil garlic spaghetti sauce1 box elbow macaroni3 c beef broth1½ c shredded Colby Jack cheese1/2 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.
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.