In a large pot, bring salted water to a boil.

Add the elbow macaroni and cook until al dente, following the package instructions (usually 7–8 minutes).

Drain the pasta, rinse it briefly with cold water, and set aside.

In the same pot, heat a drizzle of olive oil over medium heat.

Add the chopped onion and sauté until softened and translucent, about 3 minutes.

Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Add the ground beef to the pot with the sautéed onion and garlic.

Cook, breaking it up with a wooden spoon, until it’s browned and fully cooked (about 5–7 minutes).

Season with salt, pepper, paprika, and Italian seasoning. Stir well to combine.

Pour in the tomato sauce and stir until everything is evenly mixed.

Let the sauce simmer on low heat for 5–7 minutes, allowing the flavors to meld together.

Add the cooked macaroni to the pot with the sauce and beef mixture.

Stir gently to ensure the pasta is fully coated in the rich, flavorful sauce.

Sprinkle the shredded cheddar cheese over the pasta mixture.

Stir until the cheese is melted and evenly distributed, creating that creamy, cheesy texture we all love.

Scoop the beefaroni into bowls, garnish with fresh parsley if desired, and serve it warm. Pair with a side salad or garlic bread for the ultimate comfort meal.