Preheat your oven to 190°C (fan 170°C). Bring a large pot of salted water to a rolling boil. The water should taste like the sea — this is your only chance to season the noodles from within.

Cook the noodles according to the packet instructions until they are just al dente. You want them slightly undercooked because they will continue to soften in the oven. Drain them in a colander, then return them to the pot and toss with a drizzle of olive oil to stop them sticking together. Set aside.

While the noodles cook, heat the olive oil in a large frying pan over a medium-high heat. Add the diced onion and cook for about 4-5 minutes until it becomes translucent and softens, releasing a sweet, fragrant aroma. The edges should just start to catch a pale gold colour.

Add the beef mince to the pan. Break it up with a wooden spoon and let it brown. You are looking for a deep, caramelised colour on the meat, not just a pale grey. This takes about 6-8 minutes. The sizzling sound will change from a wet, bubbling noise to a drier, crackling sound as the moisture evaporates. Once the meat is browned, stir in the minced garlic and cook for one minute until you can smell it strongly.

Sprinkle the flour over the meat mixture and stir constantly for one minute. This will soak up the remaining fat and create the base for your sauce. Pour in the hot beef stock slowly, stirring all the time to prevent lumps from forming. The mixture will thicken immediately, changing from a loose liquid to a glossy, bubbling gravy.

Stir in the chopped tomatoes, dried oregano, and smoked paprika. Bring the sauce to a gentle simmer and let it bubble away for 5 minutes. You will see the sauce reduce slightly and the colour deepen to a rich, brick-red tone. Taste and season generously with salt and pepper.

Turn off the heat and stir in the cream cheese until it has completely melted into the sauce. The sauce will turn a pale, creamy orange colour and will smell wonderfully rich and tangy. Fold in half of the grated cheddar cheese until it melts into the mixture.

Add the cooked noodles to the frying pan and toss everything together gently with tongs or a pasta fork until every strand of noodle is coated in the creamy beef sauce. The noodles should look glossy and well-dressed, not dry or clumpy.

Transfer the mixture into a large baking dish (about 30cm x 20cm works well). Spread it into an even layer. Sprinkle the remaining grated cheddar cheese over the top in an even blanket. Bake for 20-25 minutes until the casserole is bubbling around the edges and the cheese on top has melted into a golden, crispy crust. The kitchen will smell deeply savoury and inviting.

Remove from the oven and let it rest for 5 minutes before serving. This resting time allows the sauce to settle and firm up slightly, making it easier to serve neat portions. Garnish with fresh parsley if you like, and serve straight from the dish.