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Add the ground beef and tomatoes to a large saute pan over medium-high heat. Cook, while breaking up the tomatoes and beef, until beef is browned, about 10 minutes.
Stir in the cornstarch, paprika, garlic, 1 tsp salt, and ½ tsp pepper until well combined.
Stir in the milk and water and bring to a boil.
When water begins to boil stir in the macaroni. Return to a boil then reduce heat to medium-low.
Place a lid on the pan and simmer over medium-low heat, stirring occasionally, until pasta is tender, 10 to 13 minutes.
Take the pan off the heat and stir in the shredded cheese until combined.
Let sit for 5 minutes then taste and season with additional salt & pepper if necessary.