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In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart as it cooks. When the beef is about halfway browned, add the chopped onion and minced garlic. Continue cooking until the onion is translucent and the beef is fully browned. Drain any excess grease if necessary.
Stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a gentle boil. Add the elbow macaroni and stir to combine. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally, until the pasta is tender.
Once the macaroni is cooked, turn off the heat and stir in the shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is creamy and smooth. Season with salt and pepper to taste.
Ladle the hot soup into bowls and top with your favorite burger-inspired toppings such as diced pickles, ketchup, or a swirl of mustard. Serve immediately and enjoy the rich, cheesy goodness!