If you prefer a browned cheese topping, preheat the oven to broil.

Dice the onion and shred the cheddar cheese.

Heat olive oil in a Dutch oven or large oven-safe skillet over medium-high heat.

Add the onion and ground beef. Cook while breaking the beef into small pieces.

Season with granulated garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until the beef is browned and the onion is tender, about 6–7 minutes.

Stir in the tomato paste and Worcestershire sauce. Cook for 1 minute until the tomato paste darkens slightly.

Add 3¼ cups beef broth, diced tomatoes with their juices, the remaining salt, and remaining pepper. Bring to a boil.

Stir in the elbow macaroni and cook over medium heat for about 10 minutes, stirring occasionally. Add additional broth if needed until the pasta is tender.

Remove from the heat and stir in 1½ cups shredded cheddar until melted. This creates the creamy texture that makes this Cheeseburger Casserole irresistible.

Sprinkle the remaining cheese over the top.

Cover for about 3 minutes until melted, or broil for 2–3 minutes for a golden, bubbly topping.

Garnish with parsley or scallions before serving.