1-First, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and lean ground beef, breaking the beef into small pieces, and season with the granulated garlic, part of the kosher salt, and black pepper. Cook until the beef is fully cooked and the onions are tender, which takes about 5-7 minutes.

2-Next, add the tomato paste and Worcestershire sauce; cook until the tomato paste darkens in color, about 1 minute. This step helps deepen the flavors, making your cheeseburger casserole taste even more like the real deal.

3-Then, stir in most of the beef broth, diced tomatoes with their juices, the remaining kosher salt and black pepper, and bring to a boil. Once it’s bubbling, add the dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it’s done, add the remaining broth a little at a time.

4-After that, remove from heat and stir in most of the cheddar cheese until melted. Adjust seasoning if needed to suit your taste. Finally, sprinkle the remaining cheese on top and cover to let it melt for 3 minutes, or broil uncovered in the oven for 2 to 3 minutes until melted and browned.