1. **Cook the Macaroni:**
– Bring a large pot of salted water to a boil.
– Add the elbow macaroni and cook according to the package instructions until al dente.
– Drain and set aside.
2. **Cook the Beef:**
– In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
– Add the finely chopped onion and minced garlic, and cook until the onion is translucent.
– Stir in the Italian seasoning, salt, and black pepper.
– Add the marinara sauce and let it simmer for about 5 minutes.
3. **Prepare the Cheese Sauce:**
– In a medium saucepan, melt the butter over medium heat.
– Stir in the flour and cook for about 1 minute, stirring constantly.
– Gradually whisk in the heavy cream, continuing to whisk until the mixture thickens and is smooth.
– Stir in the grated Parmesan cheese until melted and well combined.
4. **Assemble the Casserole:**
– Preheat your oven to 375°F (190°C).
– In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
– In a greased 9×13 inch baking dish, spread half of the macaroni and cheese mixture.
– Top with the beef and marinara sauce mixture.
– Spread the remaining macaroni and cheese mixture over the beef layer.
– Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly over the top.
5. **Bake:**
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