Spanish Mac and Cheese - Southern Comfort Food

1 Tablespoon olive oil

1 pound ground sirloin 

1 Tablespoon smoked paprika

3 teaspoons salt, divided 

½ teaspoon ground cumin 

½ teaspoon ground black pepper 

1 medium Spanish onion, thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

4 cloves garlic, thinly sliced 

2 Tablespoons all-purpose flour 

2 cups whole milk 

1 (14.5 ounce) can diced tomatoes, drained

3 cups shredded Manchego cheese

1 (16 ounce) package elbow macaroni, cooked according to package

1 Tablespoon chopped fresh oregano 

In large cast iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1 ½ teaspoon salt, cumin and pepper. Cook until beef is brown and crumbly; about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot and let beef drain on paper towels. Add onion, bell pepper and garlic to pot. Cook until tender. Stir in flour and remaining salt. Cook for 1 minute and whisk until smooth. Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, pasta and oregano. Garnish as desired. 

Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika