Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.
Sauté Vegetables: In the same pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Cook Beef and Mushrooms: Add the ground beef and mushrooms to the pot. Cook until the beef is browned and the mushrooms are tender, about 5-7 minutes. Season with salt and pepper.
Make the Sauce: Pour in the beef broth and bring to a simmer. Reduce heat, then stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Combine: Add the cooked macaroni to the beef and mushroom mixture. Stir until well combined.
Serve: Garnish with fresh parsley, if desired, and serve warm.
Enjoy
