Set your oven to 400°F (204°C).

Bring a large pot of salted water to a rolling boil. Add the dry elbow macaroni and cook uncovered for 9 to 11 minutes until mostly cooked. Drain and set aside.

Heat a large skillet over medium heat and add ground beef. Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook until browned and no longer pink, about 5 minutes.

To the cooked beef, add butter, chopped onions, minced garlic, and tomato puree. Stir until fully combined and fragrant.

Add the drained pasta to the skillet with the beef mixture. Stir in heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups Monterey Jack cheese, and 1 cup cheddar cheese. Mix thoroughly.

Pour the mixture into a 9x13-inch casserole dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese on top.

Place the casserole in the preheated oven and bake for 15 to 20 minutes until the cheese layer is melted and bubbly.

Serve immediately for a saucy casserole, or let it rest for 10 minutes before cutting for a firmer texture. Store leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months.