1. Bring a pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess grease if needed.

3. Stir in the garlic and cook for 30 seconds.

4. Add the tomato sauce, ketchup, Worcestershire sauce, yellow mustard, brown sugar, salt, and black pepper. Stir well and simmer for 5 to 7 minutes until slightly thickened.

5. In a separate saucepan, melt the butter over low heat. Add the milk and shredded cheddar cheese, stirring until smooth and creamy.

6. Fold the cooked macaroni into the cheese sauce until evenly coated.

7. Add the mac and cheese to the sloppy joe mixture and stir gently, or layer both fillings into each tortilla for a chunkier texture.

8. Divide the filling evenly among the tortillas. Fold in the sides and roll tightly into wraps.

9. Place the wraps seam-side down in a dry skillet over medium heat and toast for 2 to 3 minutes per side until golden brown and crisp.

10. Rest for 1 minute, slice in half, garnish with parsley, and serve warm.