1. Preheat the oven to 350 degrees Fahrenheit. Bring a large pot of water to a boil. Cook the elbow macaroni according to package instructions, but drain just before fully cooked (1 to 2 minutes early). Set aside.
2. While the pasta is cooking, in a large saucepan, heat the olive oil over medium heat. Fry the sliced onions and peppers with the cumin until lightly caramelized, about 7 minutes. Add the ground beef, salt and pepper and saute until the beef is browned.
3. Sprinkle in the flour and stir over heat until it is lightly browned. Pour in the chicken stock and diced tomatoes and stir until combined. Continue stirring for 5 minutes. Remove from heat.
4. Add the cooked pasta, cream, fresh parsley, salt, pepper and cheddar cheese. Stir until the cheese has melted.
5. Pour the macaroni mixture into the bottom of a 4-quart casserole dish. Spread evenly.
6. In a small bowl, mix together the breadcrumbs and provolone cheese. Spread the mixture over the macaroni.
7. Place the casserole in the oven, uncovered, for 20 minutes, or until the breadcrumbs are golden and the cheese has melted over the top. Serve with any leftover fresh parsley.
