with the onion at the beginning. If you prefer a different cheese profile, swap some or all of the cheddar for mozzarella, Colby Jack, or a smoky cheddar.
For a bit more Italian flair, add 1/4 teaspoon fennel seeds and a pinch of red pepper flakes to the beef as it browns, or stir in a handful of baby spinach at the end until wilted. You can also make this ahead for meal prep: cook as directed, let it cool, then portion into containers.
When reheating, add a splash of broth or milk to bring the sauce back to a creamy texture. If you’re cooking for kids, keep the seasoning mild and serve red pepper flakes on the side so everyone can adjust the heat at the table.
