Gently soften the aromatics: Set your deep, heavy-based pan over a medium heat and add the olive oil. Once the oil shimmers, tip in the diced onion. Cook for 5-6 minutes, stirring now and then, until the onion turns translucent and releases a sweet, gentle fragrance. The edges should just begin to take on a pale golden colour.

Brown the beef to perfection: Add the beef mince to the pan, breaking it apart with a wooden spoon. Let it sit undisturbed for a full minute before stirring — this creates a proper, dark sear. Continue cooking for 5-7 minutes until the beef is deeply browned and no longer pink. Listen for the change in sound: from a wet sizzle to a drier, sharper crackle. Stir in the minced garlic for the final 30 seconds until fragrant.

Build the flavour base: Spoon off any excess fat, leaving about a tablespoon in the pan. Add the tomato purée, smoked paprika, mustard powder, dried oregano, and onion powder. Stir constantly for 1 minute — the mixture will darken and become intensely aromatic as the spices toast slightly.

Create the simmering liquid: Pour in the beef stock and whole milk, scraping the bottom of the pan with your spoon to lift up any browned bits. Season with a generous pinch of salt and a few grinds of black pepper. Bring the liquid to a gentle bubble — you want small, lazy bubbles across the surface, not a furious boil.

Cook the pasta in the sauce: Tip the dried macaroni into the pan and stir well to ensure every piece is submerged. Reduce the heat to low-medium, cover the pan with a lid, and let it cook for 12-14 minutes. Stir halfway through to prevent sticking. The pasta should be al dente — tender but with a slight bite — and the sauce will have thickened noticeably, clinging to the pasta rather than pooling.

Melt in the cheese: Remove the pan from the heat entirely. Sprinkle both cheeses over the top and stir gently but thoroughly until they have completely melted into a smooth, glossy sauce. The colour should shift to a warm, golden orange, and the texture becomes velvety and rich.

Rest and serve: Let the pan sit, uncovered, for 3-4 minutes. This rest allows the sauce to settle and thicken further. Garnish with fresh parsley and serve straight from the pan for the cosiest presentation.