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In a large 6-quart dutch oven over medium heat add the olive oil and begin to brown the ground beef. After most of the ground beef is cooked with just a little pink showing add the onion and minced garlic. Cook for a couple more minutes until the onion is translucent.
Add the salt, pepper, chili powder and paprika and cook for about one minute.
Add the elbow pasta, beef broth and milk to the mixture. Bring to a gentle boil and simmer for 7-8 minutes stirring often until the pasta is el dente. I like to test my pasta with a fork to make sure I can easily cut it in half and there isn't any crunch left to the pasta.
Remove the dutch oven from heat and stir in the shredded cheese, Worcestershire sauce, ketchup and mustard until well blended and creamy.
Serve immediately.