First Step: Assemble all ingredients: measure out pasta, shred cheese, chop onions and parsley, and season the beef. Having everything ready (mise en place) makes the cooking flow smooth and efficient.

Second Step: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, typically about 8 minutes. Drain and set aside, preventing overcooking will keep pasta firm for baking.

Third Step: In a large skillet or pan over medium-high heat, heat 1 tablespoon olive oil if using lean beef. Add 1 pound of extra lean ground beef and 1 cup chopped onions. Break up the meat as it cooks. Cook until beef is no longer pink and onions become tender. Drain excess fat if needed.

Fourth Step: Stir in 15 ounces of tomato sauce, ½ cup sour cream, 1 heaping tablespoon chopped fresh parsley, 1 teaspoon garlic powder (or minced garlic), 1 teaspoon salt, ¼ teaspoon black pepper, and, if using, 1 teaspoon Montreal Steak Seasoning. Reduce heat to medium and simmer for 3–5 minutes, letting the flavors meld.

Fifth Step: Add the cooked macaroni into the skillet containing the beef mixture. Stir well ensuring even distribution.

Sixth Step: Return the skillet to low heat. Gradually stir in half (4 ounces) of the shredded cheddar cheese until melted. Then add the remaining cheddar cheese and stir gently until creamy and smooth. This layering ensures a velvety sauce coating every bite.

Seventh Step: If desired, sprinkle optional shredded mozzarella or toppings like sliced jalapenos, crumbled bacon, or toasted buttered breadcrumbs over the top. Stir or leave as a crust based on preference.

Final Step: Serve the fathers day mac and cheese with beef hot, garnished with additional fresh parsley if preferred. For variety, add sautéed vegetables like bell peppers or spinach during the simmering step to boost nutrition and flavor complexity.