Step 1

In a large pot over medium heat, add the olive oil and ground beef. Cook the ground beef until no longer pink for about 5-7 minutes.

Step 2

Add the diced onions, and cook until softened and translucent.

Step 3

Add the Worcestershire sauce and the tomato paste and stir until well-combined.

Step 4

Add the garlic powder, chili powder, ground mustard, salt, and pepper. Stir to combine.

Step 5

Stir in the beef broth and the uncooked macaroni. Bring to a gentle simmer over medium or medium/low.

Step 6

Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.

Step 7

Once the noodles are cooked, stir in the heavy cream.

Step 8

Sprinkle in 1½ cups of the shredded cheddar, stirring as you do so.

Step 9

Top with the remaining 1/2 cup cheese, replace the lid, and heat for an additional 2-3 minutes, until the cheese is melted.

Step 10

Season with additional salt and pepper to taste. Top with parsley and serve!