Cook the Pasta : Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.

Sauté the Aromatics : In a spacious skillet or saucepan, warm the olive oil over medium heat until it shimmers. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, Italian seasoning, chili powder, and smoked paprika.

Brown the Beef : Increase the heat to medium-high and add the ground beef to the skillet. Cook the beef, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Create the Sauce : Reduce the heat to medium and add the tomato paste, tomato sauce, and Worcestershire sauce, stirring to combine. Pour in the heavy cream and season with salt and pepper to taste. Let the mixture simmer for 5-10 minutes until slightly thickened.

Combine and Add Cheese : Add the cooked macaroni to the skillet, stirring until fully coated in the sauce. Sprinkle the shredded cheddar cheese over the top, stirring until the cheese is melted and the dish is creamy and smooth.

Serve : Serve the Beefaroni hot, garnished with fresh parsley if desired, and enjoy this comforting meal!