1. In a large skillet, sauté diced onion and minced garlic over medium heat until softened.

2. Add ground beef and cook until browned. Drain excess grease.

3. Stir in tomato sauce, Worcestershire sauce, and brown sugar. Simmer for 5–7 minutes until thickened.

4. In a medium saucepan, cook elbow macaroni in salted boiling water until al dente. Drain well.

5. Return pasta to the pot, add butter and milk, and stir in shredded cheddar until creamy.

6. In a mixing bowl, combine the cheesy mac with the sloppy joe beef mixture. Mix until well blended.

7. Warm the tortillas slightly, then spoon filling into the center. Fold the sides in and roll tightly.

8. Toast wraps in a skillet until golden and crispy on both sides. Slice and serve hot.