Heat a large pot over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks.

Once the beef is mostly browned (about 5-7 minutes), add the chopped onion and continue cooking for another 2-3 minutes until the onion softens and becomes translucent.

Carefully drain off any excess fat from the pot, leaving just enough to lightly coat the bottom—this keeps the dish from being greasy while maintaining the savory beef flavor.

Add the tomato paste, garlic powder, chili powder, and smoked paprika, stirring constantly for about 1-2 minutes until the spices become fragrant and the tomato paste darkens slightly.

Pour in the beef broth, stirring to combine everything evenly and scraping up any flavorful browned bits stuck to the bottom of the pot.

Bring the mixture to a rolling boil over medium-high heat, which will take about 2-3 minutes.

Add the dry macaroni directly to the boiling broth and stir well to prevent sticking.

Reduce the heat to medium and simmer uncovered for 13-15 minutes, stirring occasionally, until the pasta is completely tender and has absorbed most of the broth.

Remove the pot from the heat and immediately stir in the freshly shredded cheddar cheese until it melts completely and coats the pasta evenly.

Taste the dish and add salt and pepper to your preference.

Let the pot sit undisturbed for 2 minutes before serving.