Bring a large pot of salted water to a boil. Add the elbow macaroni (or rotini) and cook according to package instructions until al dente. Drain and set aside.

In the same pot, over medium heat, add the ground beef. Break it apart with a spatula while cooking. Cook until browned and fully cooked through, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced onion and minced garlic into the pot with the beef. Sauté for about 3-4 minutes, or until the onions become translucent and fragrant.

Add the Worcestershire sauce, mustard powder, and smoked paprika into the beef mix. Combine well, allowing the spices to infuse into the meat for about 1-2 minutes.

Pour in the beef broth and bring the mixture to a simmer. Lower the heat, add the heavy cream, and then stir the mixture until well-blended.

Gradually mix in the shredded cheddar cheese, stirring until the cheese melts and the sauce becomes creamy.

Add the cooked pasta into the pot, tossing it with the cheese sauce until all the pasta is coated evenly.

Gently fold in the halved cherry tomatoes at the end, allowing them to warm through without getting mushy.

Taste the pasta and adjust the seasoning with salt and pepper as needed.

Ladle the cheeseburger pasta into bowls, garnishing with fresh parsley if desired. Enjoy the comforting blend of flavors and textures!