Step 1

In a small ramekin, combine the cumin, paprika, granulated onion and garlic, and the white pepper; set this seasoning mixture aside for a moment.

Step 2

Place a large cast-iron skillet or other large, oven-safe pan over medium-high heat, and drizzle in about 2 tablespoons of the olive or avocado oil; once hot, add in the diced onions and saute those for about 5 minutes, until they become golden-brown and sweet smelling.

Step 3

Next, crumble the ground beef into the sauteed onions, and break it up into fine crumbles with a wooden spoon or spatula; sprinkle in a couple of good pinches of salt and black pepper, along with the seasoning mixture, and cook the beef until cooked through and beginning to brown, about 5 minutes.

Step 4

Add in the garlic and stir until aromatic, then add the tomato paste, stirring to incorporate.

Step 5

Pour in the tomato sauce along with the diced tomatoes, add a couple more pinches of salt to make sure the flavor/seasoning level is to your liking, and allow the sauce to gently simmer on low, uncovered, for about 15-20 minutes.

Step 6

While the sauce simmers, cook your elbow macaroni according to package instructions, then drain and keep warm.

Step 7

Once the sauce is finished, stir in the parsley, then add in the cooked elbow macaroni, and gently stir to combine everything very well.

Step 8

Preheat your broiler on high.

Step 9

Top the beefaroni with the two grated cheeses, and place the skillet under the broiler for about 5 minutes, just until the cheeses are melted; top with a garnish of parsley, if desired, and serve hot!