1. Cook the Ground Beef

• Heat a large pot or deep skillet over medium heat.
• Add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
• Drain any excess fat to prevent greasiness.

2. Sauté the Onion and Garlic

• Stir in the diced onion and cook until soft and translucent (about 3–4 minutes).
• Add the minced garlic and sauté for an additional minute until fragrant.

3. Add the Liquid and Seasonings

• Pour in the beef broth and undrained diced tomatoes.
• Add the uncooked macaroni, paprika, mustard powder, salt, and pepper. Stir well, ensuring the macaroni is submerged in the liquid.

4. Cook the Macaroni

• Bring the mixture to a boil, then reduce the heat to a simmer.
• Cover the pot and let it cook for 10–12 minutes, stirring occasionally to prevent sticking.
• Cook until the macaroni is tender and most of the liquid has been absorbed.

5. Incorporate the Cheese

• Lower the heat to its lowest setting.
• Stir in the shredded cheddar cheese and milk until the cheese has fully melted, creating a creamy sauce.

6. Serve and Garnish

• Remove from heat, adjust seasoning with salt and pepper if needed, and serve hot.
• Garnish with freshly chopped parsley for a burst of freshness and color.