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Heat a large Dutch oven or deep skillet over medium-high heat.
Cook the ground beef until browned, then drain any excess grease.
Add the diced onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the tomato paste and cook for 1 minute.
Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
Bring the mixture to a gentle boil.
Stir in the uncooked elbow macaroni.
Cover and simmer for 15–18 minutes, stirring occasionally, until the pasta is tender.
Stir in the cheddar cheese until melted (optional for an extra creamy version).
Garnish with fresh parsley and serve hot.