-
Cook pasta according to the pack, but make sure not to overcook it. It's the best if is "al dente"(cooked to be firm to the bite).
-
In a large skillet, add beef, onion powder, chili flakes, garlic, salt, sage and parsley and stir very well.
-
Cook over medium-high heat until beef is completely browned and done.
-
Add in milk, half and half, tomato sauce, tomato paste and bring to a gentle boil.
-
Cook for about 5 minutes, then add in cooked "al dente" pasta. You can use any pasta that is similar to shells or macaroni.
-
Stir in about 1 cup of cheddar cheese. Sprinkle remaining cheese on top, cover the skillet with a fitted lid and let sit for a couple of minutes before serving so the cheese could melt.
-
Garnish with more chili flakes and dry parsley.
-
I served it with steamed asparagus that after it's done, I seasoned it with a good pinch of sea salt, a drizzle of olive oil and a good squeeze of lemon.