1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the elbow macaroni in salted boiling water until just al dente, about 6-7 minutes. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly until it forms a smooth roux.
4. Slowly whisk in the milk, continuing to stir until the mixture thickens and becomes creamy, about 4-5 minutes.
5. Remove from heat and stir in the shredded cheddar and Parmesan cheese until melted and smooth. Season with a pinch of salt and pepper.
6. In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently but thoroughly—think of it as kneading dough, a skill passed down from Nonna Rosa’s kitchen to mine.
7. Fold the cooked macaroni into the meat mixture, then pour in the cheese sauce. Stir until everything is evenly combined.
8. Transfer the mixture to the greased baking dish, pressing it down gently to create an even layer. Spread extra ketchup on top for a glossy finish, just like my mom Elena would do for her meatloaf.
9. Bake uncovered for 40-45 minutes, until the top is golden and the casserole is bubbling around the edges.
10. Let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

My best advice? Don’t rush the resting period. I remember my daughters’ impatient faces waiting for this to cool just enough to enjoy safely, and that little wait only makes the flavors settle beautifully.