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Heat the oil in a large pan over medium heat. Add the beef and break up into small pieces with a spatula.
Cook for 4-5 minutes, stirring occasionally. Add the onion and cook for another 4 minutes or until softened.
Add the garlic and cook for 30 seconds. Stir in the salt, pepper and paprika. Drain any excess grease from the pan.
Pour in the beef broth, tomato sauce and macaroni. Stir, then bring to a simmer. Reduce the heat to medium low.
Cover the pot, then cook for 8-10 minutes until pasta is tender, stirring occasionally. If the pasta is not tender and the liquid has been absorbed, you can add a little more beef broth as needed.
Uncover the pot. Stir in the heavy cream. Cook for 1-2 minutes or until sauce has thickened.
Add the cheese to the pot. Cook for another minute or two, stirring constantly, until cheese is melted. Sprinkle with parsley, then serve.