1. 1. Cook Pasta: Start by boiling 4 cup of water in a large pot. Once it reaches a rolling boil, add the 1 lb elbow macaroni. Cook according to package instructions until al dente, then drain and set aside.

2. 2. Brown Beef: In a large skillet, over medium heat, cook 1 lb ground beef. Stir regularly to break up the meat and ensure even browning. Once browned, drain the excess fat, preserving the flavor.

3. 3. Cook Bacon: Next, add the chopped bacon to the skillet and cook until crispy. Remove the bacon from the skillet, leaving the grease, and set it aside.

4. 4. Sauté Veggies: In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent, which should take about 3-4 minutes.

5. 5. Combine Ingredients: Stir in 1 cup beef broth, 1 cup milk, Worcestershire sauce, mustard, and paprika into the skillet. Bring the mixture to a gentle simmer, allowing the flavors to blend.

6. 6. Add Pasta: Gently mix in the drained macaroni and 1 cup shredded sharp cheddar cheese. Stir continuously until the cheese melts and creates a creamy consistency, enveloping the pasta.

7. 7. Season: Taste your delicious creation and adjust the salt and pepper as needed. Then, add the reserved crispy bacon back into the skillet.

8. 8. Garnish & Serve: To finish, top with chopped green onions and serve hot.