Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté one chopped onion and two cloves of minced garlic for 2-3 minutes until they soften and become fragrant.

Add one pound of ground beef, cooking it thoroughly for 5-7 minutes until browned. Drain any excess fat.

Stir in half a cup of ketchup, two tablespoons of tomato paste, one tablespoon of Worcestershire sauce, a tablespoon of brown sugar, one teaspoon of smoked paprika, salt, and pepper. Let it simmer for 5-7 minutes until thickened.

In a separate saucepan over low heat, combine 2 cups of cooked macaroni, one cup of whole milk, and two cups of shredded cheddar cheese. Stir until melted and creamy, about 5 minutes.

Lay out four large flour tortillas. Spoon mac and cheese onto each, followed by Sloppy Joe filling. Roll tightly to enclose.

Heat a skillet over medium and add butter or oil. Grill wraps seam-side down for 2-3 minutes until golden, then flip.

Remove from the skillet, cool slightly, and slice diagonally if desired. Serve warm.