Begin by bringing a pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 2-3 minutes until softened and slightly caramelized.

Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned—about 5-7 minutes.

Toss in the diced carrots and continue to cook for another 3-4 minutes, stirring occasionally.

Sprinkle the French onion soup mix over the beef and veggies. Stir well, then pour in the tomato sauce and about ½ cup of water (to help blend the flavors).

Add the frozen peas and let the mixture simmer for 5 minutes until the carrots are tender and everything is saucy and well combined.

Fold in the cooked macaroni until the pasta is evenly coated with the mince mixture.

Sprinkle the grated cheese over the top, cover the pan with a lid, and let it sit for 2-3 minutes until the cheese melts into gooey, golden goodness.

Serve hot, straight from the pan, and enjoy!