Preheat the oven to 400°F.

Boil a large pot of salted water and cook the elbow macaroni for 9 to 11 minutes until mostly cooked but still firm. Drain and set aside.

In a large skillet over medium heat, cook the ground beef, seasoned with oregano, sea salt, black pepper, chili powder, and ground cumin, until browned, about 5 minutes.

Add the butter, chopped onion, minced garlic, and tomato puree to the skillet with the beef. Stir until combined.

Add the cooked pasta to the beef mixture and stir to combine. Then add the heavy cream, chicken stock, parsley, basil, 1 1/2 cups of Monterey Jack cheese, and 1 cup of cheddar cheese. Stir until well combined.

Transfer the mixture to a 9x13-inch casserole dish and top with the remaining cheese.

Bake for 15 to 20 minutes until the cheese is browned and bubbly.

For a looser casserole, serve immediately. For a firmer casserole, let it sit for 10 minutes before serving.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat by microwaving or placing in the oven at 350°F until heated through.