1. In a large skillet over medium heat, heat olive oil(2 tbsp). Add medium yellow onion(1) and cook, stirring occasionally, until softened, about 7 minutes. Add garlic(2 cloves) and cook, stirring, until fragrant, about 1 minute more.
2. Add ground beef(1 lb), season with kosher salt and pepper, and cook, breaking up with a spoon, until no longer pink, about 6 minutes. Drain fat.
3. Add tomato paste(1 tbsp) and stir to coat, then pour in diced tomatoes(15 oz), tomato sauce(15 oz), and low sodium beef broth(1.25 cups). Add Italian seasoning(1 tsp) and paprika(1 tsp), then stir in elbow macaroni(1.5 cups). Bring to a simmer and cook, stirring occasionally, until pasta is tender, 10-15 minutes.
4. Stir in shredded cheddar cheese(1 cup) until melted; season with salt and pepper, if needed. Remove from heat. Top with fresh parsley.