Cook macaroni in a large saucepan of boiling water until tender. Drain.
Cook mince, onion and garlic in a large oiled frying pan until browned. Add tomato paste and stock. Simmer for 15 minutes or until thickened. Stir in parsley.
Preheat oven to 180 degrees C.
For the cheese sauce: Melt butter in a medium saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in the milk; stir over low heat until mixture thickens. Stir in half of the cheese. Remove from the heat; whisk in the eggs. Stir in the macaroni.
Layer macaroni mixture and mince in a 2 litre (8-cup) ovenproof dish, finishing with the macaroni mixture. Sprinkle with combined breadcrumbs and remaining cheese. Bake for 30 mins or until top is golden.