Heat olive oil in a large pot over medium heat and sauté the diced onion until soft.

Add minced garlic and cook briefly until fragrant.

Add ground beef and cook until browned while breaking it apart with a spoon.

Stir in tomato paste, mustard powder, and paprika and cook for one minute.

Pour in beef broth and water and bring the mixture to a gentle boil.

Add elbow macaroni and cook until tender, stirring occasionally.

Reduce heat and stir in milk.

Gradually add shredded cheddar cheese while stirring until melted and creamy.

Season with salt and pepper and garnish with chopped parsley before serving