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Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add the ground beef and cook until browned, breaking it into small pieces (about 5-6 minutes).
Drain excess fat, then add the cooked elbow macaroni, tomato sauce, beef broth, mustard, and chili powder. Stir until well combined.
Pour the mixture into a greased 9x13-inch casserole dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top.
Bake for approximately 20-25 minutes or until the cheese is bubbling and slightly golden.
Optional: Sprinkle crushed crackers or crispy onions on top during the last five minutes of baking.