In a large skillet, heat one tablespoon of oil over medium heat. Add 1 pound of lean ground beef and cook for about 5-7 minutes until browned and no longer pink, breaking it apart with a spatula.

Add one finely chopped small onion to the skillet with the browned beef and cook for 2-3 minutes until the onion becomes translucent and fragrant. Stir in 2 cloves of minced garlic and sauté for an additional 30 seconds.

Incorporate one tablespoon of tomato paste, 1 teaspoon of paprika, and salt and pepper to taste into the mixture. Stir well to evenly coat the beef and onion.

Pour in 2.5 cups of uncooked elbow macaroni, along with 4 cups of beef broth and 1 cup of whole milk into the skillet. Gently stir to combine everything.

Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally.

Once the pasta is tender, remove the skillet from heat and stir in 2 cups of freshly shredded sharp cheddar cheese. Mix until the cheese has completely melted.

Let the Cheesy Hamburger Helper sit off the heat for about 2-3 minutes to thicken up slightly before serving.