In a large skillet with a lid, heat the olive oil over medium-high heat and add the chopped onions. Sauté for a minute or two.

In the same pan with the onions, cook the ground beef until no longer pink, stirring occasionally. Drain any excess fat if needed.

Add the ketchup, Dijon mustard, all the spices, salt and pepper, and the herbs, the macaroni, grated zucchini, beef broth, and milk. Stir to make sure that everything is well mixed. Reduce the heat to low.

Cover and gently simmer for 12-15 minutes, until the macaroni is cooked but still al dente.

Turn the heat off, stir well, then add the shredded cheese and mix until melted.

Garnish with chopped parsley and serve!