Prepare the sauce by whisking together the beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, bouillon cube, oregano, basil, and parsley in a large measuring cup. Set aside. Organize all remaining ingredients before proceeding.

Heat a large skillet over medium-high heat. Season the ground beef with salt and pepper, then add it to the skillet. Cook, breaking the meat into small pieces, for about 3 minutes. Add the diced onion and continue cooking for 5-6 minutes, or until the beef is browned and the onion is softened. Drain any excess grease and transfer the mixture to a plate.

Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, following the package instructions. Drain and set aside.

Using the same skillet, melt the butter over medium heat. Stir in the minced garlic, flour, and tomato paste, cooking the mixture for 1-2 minutes until fragrant and well combined.

Gradually incorporate the prepared sauce into the skillet, adding it in small increments and stirring continuously. This ensures a smooth consistency without breaking the roux. Once fully added, bring the sauce to a gentle boil, then reduce the heat to a simmer. Stir occasionally while preparing the pasta.

Gradually mix the shredded cheddar cheese into the sauce, stirring until melted and evenly distributed. Reserve some cheese if desired for topping.

Return the cooked ground beef and onions to the skillet, folding them into the sauce. Add the drained macaroni and stir until fully coated and well combined.

If preferred, sprinkle the remaining cheese over the top and cover the skillet with a lid to allow it to melt. Serve immediately.