In a large pot, cook 1 lb ground beef with 1 small chopped onion over medium-high heat until the beef is browned and the onion is soft, about 5–6 minutes. Drain excess grease if needed.

Stir in 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and a good pinch of salt and pepper. Cook for 1 minute to bloom the spices.

Add 1 cup milk, 2 cups beef broth, 2 cups uncooked elbow macaroni, and 1 (8 oz) can tomato sauce. Stir well so the pasta is mostly submerged.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.

Remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and creamy.

Taste and adjust seasoning, then serve hot with an extra sprinkle of cheese or parsley if you’d like.

Set the Instant Pot to Sauté. Add 1 lb ground beef and 1 small chopped onion. Cook until the beef is browned and onion is soft, about 5 minutes. Drain excess grease if needed.

Stir in 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and a pinch of salt and pepper. Cook for 1 minute.

Turn off Sauté. Add 2 cups beef broth, 1 (8 oz) can tomato sauce, and 2 cups uncooked elbow macaroni. Stir well, making sure the pasta is mostly submerged. (Hold off on the milk and cheese until after pressure cooking.)

Seal the Instant Pot lid, set the valve to Sealing, and cook on Manual/High Pressure for 4 minutes.

Once done, allow a quick release of pressure. Carefully open the lid.

Stir in 1 cup milk, then add 1 ½ cups shredded cheddar cheese. Mix until creamy and smooth. Taste and adjust seasoning if needed.

Serve hot, with extra cheese or parsley if you’re feeling fancy.