1-First, heat oil in a large skillet over high heat. Add the ground beef and diced onion; cook until the beef is no longer pink and the onions are softened, about 5-7 minutes. Drain excess grease if you prefer a lighter dish.

2-Next, add the minced garlic and cook for about 1 minute. Stir in the cornstarch, Italian seasoning, paprika, ground mustard, salt, and pepper to combine everything well. For a twist, check out this cheesy beefaroni casserole for more ideas on seasonings.

3-Then, add the ketchup and Worcestershire sauce; stir it all together. Whisk in the beef broth, then mix in the dry macaroni noodles. Bring it to a boil, reduce the heat to simmer, cover, and cook for 9-11 minutes until the pasta is tender.

4-Once done, remove the lid and stir the pasta. Add the heavy cream and gradually stir in the cheese until it’s melted and creamy. Let it rest a few minutes for the sauce to thicken, then adjust seasoning as needed. Serve right away for the best taste it’s that simple!