Cook the Pasta:

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside. (Tip: If you want true one-pot, you can cook the pasta directly in the broth later—but cooking separately gives you more control over texture.)

Brown the Beef:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through (about 5–7 minutes). Drain excess grease if needed and set the beef aside.

Sauté the Vegetables:

1. In the same pan, add the butter.
2. Once melted, add the diced onion, bell pepper, and minced mushrooms. Cook for 6–8 minutes, stirring occasionally, until softened and slightly caramelized.

Build the Sauce:

1. Add the cooked beef back into the pan with the veggies.
2. Stir in: ketchup, worcestershire sauce, salt, pepper
3. Sprinkle the arrowroot flour over the mixture and stir well to coat everything evenly.

Add Broth & Simmer:

1. Pour in the beef broth and stir to combine.
2. Let the mixture simmer for 3–5 minutes, allowing the sauce to thicken slightly.

Add Pasta & Cheese:

1. Add the cooked macaroni to the pan and toss to coat in the sauce.
2. Reduce heat to low and stir in: chopped provolone and shredded mozzarella
3. Continue stirring until the cheese is fully melted and the sauce becomes creamy and cohesive.

Serve & Enjoy:

1. Remove from heat and let sit for a couple of minutes to thicken slightly.