2cupsElbow Pasta(I used gluten-free Brown Rice Tinkyada pasta; see note for gluten options)
2cupsSharp Cheddar Cheese, shredded
Heat the olive oil in a large skillet (with lid) over medium-high heat. When the oil is shimmering on the surface add the onion and garlic; sauté until the onion begins to become translucent (3-4 minutes).
Add the ground beef and cook until no pink color remains; break up into small pieces as it cooks. Drain and excess fat.
Sprinkle the spices over the meat and add the chicken broth, milk, tomato sauce and pasta. Bring to a boil, stirring to combine. Once at a boil, lower heat to medium-low (simmering) and cover with the lid. Allow to cook 15 minutes, (stirring periodically to prevent sticking) or until the pasta is tender and almost done.
Stir in the cheese, and allow to sit for 5 minutes for the sauce to thicken before serving.