Step 1

Shred the cheese and set it aside. Take the measured sour cream and milk out of the fridge and let it warm up to room temp.

Step 2

In a large pot over medium heat, cook the ground beef and the onions until the ground beef is browned and crumbly. Add in the garlic and cook for another 1-2 minutes. Drain any excess grease and discard the grease.

Step 3

Add in the tomato paste, diced tomatoes, the Worcestershire sauce and stir to combine.

Step 4

Pour in the beef broth to the beef mixture and add in the uncooked macaroni. Stir lightly and bring to a simmer on medium heat.

Step 5

Cover and simmer lightly for 10 minutes occasionally stirring. Pasta should be al dente. Reduce the heat to low.

Step 6

Add in the room temperature sour cream and the milk. Stir gently to combine.

Step 7

Gradually Add in 3 cups of the cheddar cheese, reserving 1/2 cup for topping. Stir gently until combined.

Step 8

Dish into serving bowls, top with shredded cheddar cheese, bacon bits, parsley and serve.