Start by placing a large dutch oven or a big 5 to 7 quart pot on the stove. Turn the heat to medium high and pour in the olive oil. Let it heat up for a moment.
Next, add the onion and the garlic to the pan. Stir them around as they heat, letting the onions soften and become translucent, which should take about 2 to 3 minutes.
Now, it’s time to add the ground beef. As it cooks, break it up with a spatula. You want the meat to be cooked through and browned, which will take about 7 to 10 minutes. Don't forget to drain any excess grease from the beef once it’s browned.
Pour in the diced tomatoes with their juice and the beef broth over the cooked beef. Follow this with the Worcestershire sauce, paprika, salt, pepper, and ketchup. Use a spoon to give everything a gentle stir, mixing all those wonderful flavors together.
Now comes the fun part! Add the uncooked elbow macaroni to the pot. Spread it out as evenly as possible and gently push it under the liquid, but don’t stir yet.
Bring the pot up to a boil. Once you reach a boil, cover the pot and reduce the heat to medium-low to let it simmer. Cook covered for about 8 to 9 minutes, stirring occasionally to prevent clumping. You want the pasta to be tender but still al dente.
As the pasta cooks, keep an eye on it. Stir every four minutes to give it a chance to cook evenly. When the pasta is done, it should be tender.
Once the pasta is ready, turn the heat to low and let it stand for about 2 to 3 minutes. This helps the pasta soak up a little more of that delicious sauce.
Now it’s time to add the cream cheese. Cube it into small pieces, and add it to the pot. Stir well to let it dissolve completely into the mixture, creating a creamy sauce.
Finally, sprinkle in the shredded cheddar cheese a little at a time. Stir after each addition, allowing the cheese to melt into the sauce until everything is beautifully combined. For an extra touch, serve topped with a bit more cheddar cheese and, if you like, some chopped pickles and fresh tomatoes.
