In a deep skillet over medium-high heat, sauté the ground beef until browned and fully cooked. Drain excess grease if necessary and return the beef to the skillet.

To the skillet, add chicken stock, tomato paste, onion powder, garlic powder, dried oregano, dried basil, sugar, and a pinch of salt and pepper. Stir until well combined, then increase the heat to high. Allow the mixture to simmer for 5 minutes, reducing the liquid by nearly half to concentrate the flavors.

Reduce the heat to low and temporarily remove the skillet from the burner. Add the dry mafalda pasta, followed by the milk, stirring gently to combine. Return the skillet to the burner, maintaining a low heat to prevent the milk from curdling.

Cover the skillet and simmer the mixture on low heat for 6–7 minutes, or until the pasta is cooked al dente. Stir occasionally to ensure the pasta cooks evenly and does not stick to the bottom of the skillet.

Once the pasta is cooked, remove the skillet from the heat. Stir in the shredded cheddar cheese along with Parmesan, Monterey Jack, or mozzarella, mixing until the cheeses have melted and the sauce is creamy.

Transfer the dish to plates or bowls and serve warm. This dish is best enjoyed fresh, showcasing the creamy texture and rich flavors.