Homemade Beefaroni

Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until soft and translucent.
1 tablespoon olive oil
1 medium onion
Stir in the garlic and cook for 30 seconds until fragrant.
2 garlic cloves
Add the ground beef and cook, breaking it up with a spoon as you go, until browned. Drain excess fat if needed.
1 pound ground beef
Stir in the tomato paste, dried oregano, dried basil, Worcestershire sauce, tomato sauce and crushed tomatoes. Stir well to combine.
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 cup tomato sauce
1 can (14 oz / 400g) crushed tomatoes
Sprinkle in the sugar, salt and black pepper and give everything a good stir.
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Add the macaroni and pour in the beef broth. Stir to submerge the pasta, then bring to a gentle simmer.
2 cups macaroni
2 cups beef broth
Lower the heat, cover and cook for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
Remove from the heat and stir in the sharp cheddar and Parmesan until completely melted.
1 ½ cup sharp cheddar cheese
½ cup Parmesan cheese
Stir in the butter until meted, then taste and adjust seasoning if needed. Serve immediately.
2 tablespoons butter