Step 1

Preheat the oven to 350°F. Melt the butter in a Dutch oven or large oven-safe skillet over medium heat. Add the ground beef and chopped onion. Break the beef into crumbles and cook until no pink remains, five to six minutes.

Step 2

Add the garlic, tomato paste, parsley, oregano, salt and pepper to the beef mixture. Cook for one minute longer. Then, stir in the elbow macaroni, beef broth, milk, crushed tomatoes and Worcestershire sauce.

Step 3

Transfer the skillet to the oven and bake, uncovered, for 15 to 20 minutes until the pasta is al dente. Stir in the pickle relish and 2 cups shredded cheese. Sprinkle the remaining 1 cup cheese on top of the casserole. Bake until the cheese is melted and bubbly, about five minutes longer.