Brown the beef: Heat a large, deep skillet or Dutch oven over medium heat. Add the ground beef and cook for approximately 7–9 minutes, breaking it into small crumbles until fully browned and cooked through. Drain any excess grease if needed.

Season the beef: Stir in the liquid aminos, garlic powder, onion powder, smoked paprika, Italian seasoning, Dijon mustard (if using), and black pepper. Mix well until the beef is evenly coated in the seasonings.

Add the pasta and liquids: Pour in the marinara sauce, beef broth, and milk. Stir everything together, then add the uncooked penne pasta. Make sure the pasta is mostly submerged in the liquid.

Simmer: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for approximately 14–18 minutes, stirring every few minutes to prevent sticking, until the penne is tender. If the sauce becomes too thick before the pasta finishes cooking, add a splash of broth or milk. If there's too much liquid toward the end, remove the lid and simmer uncovered for a few minutes.

Make it cheesy: Once the pasta is tender, remove the pot from the heat. Stir in the sharp cheddar and mozzarella until completely melted and incorporated into the creamy tomato sauce. If needed, add a small splash of milk to achieve your desired consistency.

Let it thicken: Allow the Hamburger Helper to rest uncovered for 3–5 minutes. The sauce will continue to thicken as it cools.

Serve: Taste and adjust the salt and pepper as needed. Garnish with fresh parsley and serve warm. Enjoy!