Preheat the oven to 400?F.

Boil a large pot of salted water, then add the dried elbow macaroni and cook for 9 to 11 minutes until mostly cooked through. Drain and set aside.

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

Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef and stir until combined.

Add the cooked pasta to the beef mixture, stirring to combine. Add the heavy cream, chicken stock, parsley, basil, 1.5 cups of Monterey Jack cheese, and 1 cup of cheddar cheese. Stir until 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 right away. For a firmer casserole, let sit for 10 minutes before serving.

The casserole can be refrigerated in an airtight container for 3-4 days or frozen for up to 3 months. Reheat by microwaving or baking at 350?F until heated through.