Preparation

• Dice the onion into ¼-inch pieces and mince the garlic cloves. Season the ground beef generously with salt and pepper.
• Heat a large pot or Dutch oven over medium-high heat and add the seasoned beef, breaking it apart as it cooks. Once the beef is browned (about 5-7 minutes), add the diced onion and cook until softened, about 3-4 minutes. Drain any excess fat if needed, then stir in the minced garlic and cook for 1 minute until fragrant.
• Add the Worcestershire sauce and tomato paste to the browned beef mixture, stirring well to coat everything evenly. Cook for 1-2 minutes to let the tomato paste caramelize slightly and the Worcestershire sauce integrate into the beef.
• Pour the beef broth into the pot and bring to a simmer, then add the elbow macaroni and stir to combine. Cover the pot and simmer for 10 minutes, stirring halfway through.
• While the pasta cooks, shred the cheddar cheese (you should have about 4 cups total). In a small bowl, whisk together the sour cream and whole milk until smooth.
• Once the pasta is nearly tender, reduce the heat to medium-low and slowly pour in the sour cream and milk mixture, stirring constantly to prevent lumps from forming. Add 2½ cups of the shredded cheese in handfuls, stirring after each addition until fully melted.
• Sprinkle the remaining 1½ cups of shredded cheese over the top of the casserole in an even layer. Cover the pot and cook for 2-3 minutes on medium-low heat just until the cheese on top begins to melt slightly.
• Remove from heat, garnish with fresh parsley, and serve immediately while hot and creamy.