Cook the macaroni
Bring a large pot of salted water to a boil. Cook elbows to al dente, about 1–2 minutes less than package time. Drain and set aside.
Tip: Slightly undercooking keeps perfect texture after mixing with hot sauce/baking.

Sauté aromatics
Heat olive oil in a Dutch oven or deep skillet over medium. Add onion; cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
Tip: If the pan looks dry, splash in a tablespoon of broth to prevent scorching.

Brown the beef
Add ground beef. Cook 6–8 minutes, breaking it up, until browned. Drain excess fat if needed. Season with a pinch of salt to build layers of flavor.

Build the sauce
Stir in tomato sauce and broth. Add salt, pepper, Italian seasoning, paprika (if using), Worcestershire, and sugar. Bring to a gentle simmer; reduce heat and cook 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Make it cheesy
Add the drained macaroni and stir to coat. Sprinkle in cheddar; stir until melted and creamy.
Texture check: If it seems tight, loosen with a splash of warm broth or water.

Optional bake for a bubbly top
Preheat oven to 375°F (190°C). Transfer to a casserole (or keep in an oven-safe Dutch oven). Top with mozzarella. Bake 10–15 minutes until bubbly and golden.
Tip: Broil 1 minute at the end for extra color—watch closely.

Finish & serve
Garnish with parsley. Serve hot—straight from the pot for weeknights or baked for extra cheesiness.