1-First, bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, then drain and set aside. This step ensures your pasta has the right texture.

2-Next, in a large skillet over medium-high heat, heat the olive oil, add the ground beef and onions, and break up the beef as it cooks until it’s no longer pink and the onions are tender; drain any excess fat if needed.

3-Now, stir in the tomato sauce, sour cream, chopped parsley, garlic powder, salt, pepper, and any other seasonings you like. Let it simmer for 3-5 minutes on medium heat, then remove from heat and taste to adjust seasoning. Add the cooked macaroni to the meat mixture and stir well to combine everything evenly.

4-Return the skillet to heat, add half the shredded cheddar cheese and stir until melted, then add the remaining cheese and stir until fully melted. Do a final taste test for seasoning before garnishing with fresh chopped parsley and serving. For the best results, link to more recipe ideas like easy dessert recipes that pair well with this dish. Adaptations for vegan or gluten-free versions follow the same method with the right ingredient swaps.