Start by boiling a large pot of water with a pinch of salt. Cook the elbow macaroni for 3 minutes less than the package directions. This gives it a slightly firmer texture, so it doesn’t turn mushy when baked. Drain and set aside.

In a large skillet over high heat, add the ground beef and onions. Break up the beef as it cooks, stirring frequently for about 6-7 minutes until it’s fully browned and the onions are softened. Drain off any excess fat (trust me, it makes a difference in the final texture).

Toss in the chopped garlic and cook for about a minute until it’s fragrant. You don’t want it to burn, so keep stirring—it should smell amazing at this point!

Pour in the Worcestershire sauce, tomato sauce, and diced tomatoes. Stir everything together until it’s well mixed. This is the point where you can start to taste and adjust seasonings if needed.

Add the Italian seasoning, salt, and pepper, stirring until all the herbs are evenly distributed. Give it a taste and adjust as needed—I sometimes add a pinch more salt or pepper here.

Stir in the cooked macaroni and the shredded cheddar cheese. If your skillet is oven-safe, you can slide it right into the oven. Otherwise, transfer everything to a casserole dish. Bake at 350°F for 20-25 minutes, until the cheese is melted and bubbly.

Let it cool for a few minutes before serving—it’ll be piping hot! Garnish with a little extra cheese or fresh parsley if you’re feeling fancy.