Heat the oil in a large pot, or a large, deep skillet over medium high heat. When the oil is hot, but not smoking add the ground beef, tomato paste, ketchup, Worcestershire sauce, salt, oregano, and black pepper. Stir well to combine and arrange it in a single layer.

Cook the beef for 3 minutes without disturbing.

Stir the meat while breaking up any large pieces with a wooden spoon or spatula for 2-3 minutes or until browned. Most of the liquid rendered should have cooked out, but if it did not cook an additional 1-2 minutes while stirring until it does.

Lower the heat to medium and add the onions. Cook for 2 minutes, stirring frequently.

Add the garlic and cook for 1 minute, stirring frequently.

Next, add the macaroni and beef broth to the pot. Raise the heat to high and bring the broth to a simmer (it will take about 2-3 minutes to simmer). Stir often, focusing on the bottom of the pot to keep the pasta from sticking.

Lower the heat to medium low, cover the pot and cook for 13-15 minutes until the macaroni is tender. Stir occasionally to make sure the macaroni does not sink to the bottom and start sticking.

Take the pot off the heat, add in the half and half and the shredded cheese and stir until combined and the cheese is melted.

Place the pot over low heat, cover and cook for a few minutes to heat through. Stir occasionally and do not let it come to a simmer or boil.

Taste the cheeseburger macaroni and add salt if needed. As a reference we added ¼ teaspoon to ours.