Start by heating that extra virgin olive oil in a large pot over medium heat. Once hot, toss in the finely chopped onions. Let them cook until they are soft and translucent—this is usually around 3-5 minutes. Now, add in the lean ground beef.  Use a spatula to break it apart as it browns. Cook until it’s browned and no longer pink.

As soon as the beef is ready, it’s spice time! Add in the Worcestershire sauce, tomato paste, smoked paprika, and ground cumin here.  Stir it all together until the beef is well-coated with the spices and everything’s super fragrant. I like to take a deep breath and appreciate those delicious aromas at this point.

Now that you have a tasty beef base, it’s time to add the elbow macaroni. Pour in the beef stock and coconut milk. Stir everything together and bring it to a gentle boil. Make sure the pasta is submerged in the liquid! This is where the magic happens.

Once boiling, cover the pot and reduce the heat to low. Allow it to simmer for about 10-12 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the pasta is tender.

Remove the pot from heat and mix in the grated cheddar cheese. This is the moment where your dish goes from good to extraordinary. Let the cheese melt in, then stir in the freshly chopped cilantro. The bright green color will bring life to your dish.