1-First, prepare the sauce by combining 2 cups (480ml) beef broth, 1 cup (240ml) tomato sauce, ½ cup (120ml) half and half, 1 tbsp (15ml) Worcestershire sauce, 1 tsp (5ml) yellow mustard, 1 tbsp (15ml) ketchup, 1 beef bouillon cube, 1 tsp (1g) dried oregano, 1 tsp (1g) dried basil, and 1 tsp (1g) dried parsley in a bowl. Set it aside for later.

2-Next, season 1 lb (454g) ground beef with salt and pepper, then cook it in a large pot over medium heat until browned, breaking it apart as it cooks.

3-Add the diced medium yellow onion and cook until softened, then drain any excess fat and set the beef and onions aside.

4-In a separate pot, boil salted water and cook 8 oz (227g) macaroni according to package directions until al dente, then drain well.

5-Now, in the same pot used for the beef, melt 2 tbsp (28g) butter over medium heat, add 3 cloves minced garlic, and cook for 30 seconds until fragrant.

6-Building and Finishing the Dish: Stir in ¼ cup (30g) all-purpose flour and cook for 1 minute, then add 2 tbsp (32g) tomato paste and cook for another minute. Gradually whisk in the reserved sauce mixture, bring it to a simmer, and stir until it thickens slightly. While the sauce simmers, add 1 cup (113g) grated cheddar cheese gradually, stirring until melted and smooth.

7-Finally, mix in the cooked beef and onions, then fold in the drained macaroni until everything is well coated. Serve right away, and if you like, top with extra cheese and melt it under a broiler.