A hearty and cheesy one-pan meal combining the flavors of a classic cheeseburger with comforting pasta in a casserole form.

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Preheat oven to 375°F (190°C).
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Stir in garlic, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, mustard, salt, and pepper. Simmer for 5-7 minutes.
Add the cooked macaroni to the beef mixture and stir to combine.
Transfer the mixture to a greased 9×13 inch baking dish.
Top with shredded cheddar cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley if desired and serve warm.

You can substitute ground turkey or chicken for a leaner option.
Add pickles or ketchup on top before serving for a more authentic cheeseburger flavor.
This dish freezes well—just store in an airtight container for up to 3 months.