Step 1

Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.

Step 2

Season the ground beef with desired amount of salt and pepper.

Step 3

In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.

Step 4

Add the minced garlic and cook for an additional minute.

Step 5

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

Step 6

Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.

Step 7

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 8

Reduce the heat to low.

Step 9

Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.

Step 10

Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.

Step 11

Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.

Step 12

Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.

Step 13

Top with parsley and serve!