Place your red cast-iron pot over medium-high heat with the olive oil. Add the ground beef and let it sear for 2-3 minutes. Break into fine crumbles, season with salt, pepper, garlic powder, and onion powder. Cook until completely browned. Drain excess grease.

Reduce heat to medium. Add the diced yellow onion to the beef and cook for 3-4 minutes until translucent. Stir in the minced garlic for 30 seconds. Add the tomato paste and cook for 1-2 minutes until it deepens to a dark red color.

Pour in the tomato sauce and beef broth, scraping the bottom of the pot. Bring to a rolling boil. Stir in the dried elbow macaroni. Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally until pasta is tender.

Remove the pot completely from the heat. Fold in the heavy cream. Gradually sprinkle in the freshly grated sharp cheddar cheese, stirring constantly until the sauce becomes thick, glossy, and evenly coats the macaroni in an orange-red finish.

Wipe the edges of the pot clean. Sprinkle the finely chopped bright green parsley sparingly across the surface. Serve immediately.