1-First Step: Gather all ingredients and measure them out. Finely chop the small onion so it cooks evenly while the beef browns. Shred the cheddar ahead of time to help it melt quickly at the end. If you are using cornstarch for a gluten-free version, dissolve 1 tablespoon cornstarch in a few tablespoons of the beef broth and set aside.

2-Second Step: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound ground beef and break it apart with a spatula. Brown the beef until no pink remains, about 4 to 6 minutes. Proper browning builds flavor, so let the meat get a little color instead of stirring constantly.

3-Third Step: Add the finely chopped onion to the skillet with the browned beef. Cook about 5 minutes until the onions are softened and translucent. Stir occasionally to combine the onion flavor into the meat. This step brings sweetness and depth to the cheeseburger macaroni.

4-Fourth Step: Stir in 3 tablespoons tomato paste, 1 1/2 teaspoons seasoning, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon chili powder, and 2 tablespoons all-purpose flour. If you made the cornstarch slurry for gluten-free, hold the cornstarch and add it later with the beef broth. Mix well so the flour cooks briefly and the tomato paste distributes evenly through the beef.

5-Fifth Step: Pour in 2 cups whole milk and 1 3/4 cups beef broth while stirring constantly to dissolve the flour and prevent lumps. If using cornstarch, add the cornstarch dissolved into a small amount of beef broth now. Bring the mixture to a gentle boil. This creates the creamy base for the pasta to cook in and flavors the macaroni as it simmers.

6-Sixth Step: Add 2 cups dried whole wheat elbow macaroni to the boiling liquid. Stir to separate the pasta and bring the pot back to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, checking at 9 minutes for al dente. Stir occasionally to keep pasta from sticking to the bottom and to check sauce thickness.

7-Seventh Step: When the pasta is tender and the sauce has thickened, remove the skillet from heat. Stir in 2 cups cheddar cheese until fully melted and the sauce is glossy. Taste and adjust salt if needed. If the sauce gets too thick, add a splash of milk or broth to loosen it. For added freshness, garnish with chopped parsley.

8-Final Step: Serve the cheeseburger macaroni immediately while it is hot and creamy. This dish is designed to be enjoyed fresh, but it also reheats well for meal prep. For make-ahead cooking, store portions in airtight containers in the fridge for up to 3 days.