Preheat your oven to 375°F (190°C). Boil salted water and cook the short pasta until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, brown the ground beef and diced yellow onion over medium-high heat for about 6-8 minutes.

Add minced garlic and cook for 1 minute. Stir in diced tomatoes, beef broth, and Worcestershire sauce. Season and let simmer for 5 minutes.

Reduce heat to low and stir in whole milk and 2 cups of cheddar cheese until melted and smooth.

Combine drained pasta with the meat and cheese mixture. Transfer to a greased 9x13 inch baking dish.

Sprinkle remaining cheddar on top and bake in the oven for 15-20 minutes until bubbly and golden.

Let the casserole rest for 5-10 minutes before serving.