Prepare the Sauce Base: In a large measuring cup or bowl, combine beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, bouillon, and dried herbs. Set aside.

Cook Beef: Season ground beef with salt and pepper. In a large skillet over medium-high heat, cook ground beef, breaking it apart, for about 3 minutes. Add diced onions and cook until beef is cooked through and onions are softened, about 5-6 minutes. Drain excess fat and set meat aside.

Make Roux and Sauce: In the same skillet, melt butter over medium heat. Add garlic, flour, and tomato paste; stir and cook for 1-2 minutes until fragrant. Gradually add the prepared sauce mixture, stirring continuously to avoid lumps. Bring to a boil, then reduce heat to simmer.

Add Cheese & Beef: Stir in cheese gradually, reserving some for topping. Return cooked beef and onions to the skillet, mixing well.

Cook Pasta: Meanwhile, cook macaroni to al dente per package instructions; drain. Stir cooked macaroni into the sauce and beef mixture.

Serve: Optionally sprinkle remaining cheese on top and cover to melt. Serve warm.