Preheat your oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish by greasing it with nonstick spray.

Cook elbow macaroni according to package instructions, but remove it 2-3 minutes early to keep it al dente. Drain and transfer to the greased baking dish.

In a large skillet, brown the ground beef with salt, black pepper, onion seasoning, and minced garlic. Cook for about 6-8 minutes. Drain excess fat and mix with macaroni in the baking dish.

In a medium saucepan, melt 3 tablespoons of butter over medium heat, then whisk in 3 tablespoons of flour to make a roux. Cook until slightly golden, about 2 minutes.

Gradually whisk in evaporated milk, heavy cream, and beef broth, stirring until smooth and thickened, about 5-7 minutes.

Stir in grated Parmesan until melted, then add shredded sharp cheddar, whisking until creamy.

Pour the cheese sauce over the macaroni and beef mixture, stirring to coat all ingredients.

Cover with foil and bake for 50 minutes. Remove foil, sprinkle extra cheese on top, and bake for another 10 minutes until golden.

Let the casserole rest for a few minutes before serving. Optionally garnish with fresh parsley.