prep and cook

• Heat a Dutch oven or a large, deep 12-inch skillet with a sturdy bottom over medium-low heat. Add the oil, onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don't shortcut this step; it builds a lot of flavor).
• Add the garlic and let cook just until fragrant, about 30 seconds.
• Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
• Remove pan from the heat and carefully drain off any excess fat, leaving just a little bit in the pan to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).
• Return the pan to medium-high heat. Stir in the hot sauce, Dijon, and smoked paprika. Add the beef broth. Scrape up any browned bits stuck to the pan.
• Add the water and stir to combine. Bring the liquid to a boil over medium-high heat.
• Once the liquid is boiling, add the pasta and cook until al dente according to package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, splash in a bit of water.
• Remove the pan from the heat and let cool 1 minute. Add the Greek yogurt and cheddar. Stir until the cheese is melted and the ingredients are well combined.
• Stir in half of the chives, then sprinkle the remaining chives on top. Enjoy hot.