Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.

Add onions and cook until softened, about 5 minutes

Stir in the tomato paste, seasonings and flour

Pour in the milk and broth and stir.

Add the macaroni and stir.

Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.

Stir in the Cheddar cheese until melted.

Serve immediately garnished with some chopped fresh parsley if desired.