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Heat 1 tablespoon olive oil in a large saute pan over medium-high heat.
Add 1 small diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
Add 2 tablespoons tomato paste, 6 cloves grated garlic, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.
Add 1 pound ground beef and brown, crumbling with a spatula, until cooked through.
Add 12 ounces uncooked elbow macaroni noodles, 32 ounces beef broth, 1 ½ cups heavy cream, and a couple pinches of salt and pepper. Mix until well combined and the noodles are submerged.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer gently, uncovered, for 5 minutes.
Cover and simmer for another 5 minutes or until the noodles are cooked al dente.
Remove pan from heat and allow to cool for a few minutes. Stir in 4 ounces shredded cheese. Season to taste with salt and pepper and enjoy!
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