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Heat a large, heavy-bottomed pot over medium-high heat. Add tablespoon of oil or lard. Add onion, cook until almost translucent, add beef and cook, stirring occasionally, until beef is crumbled, browned, and no longer pink, about 7 minutes. Drain off and discard any fat. Use foil and a bowl.
Stir in tomato paste, ketchup, garlic powder, chili powder, salt, paprika, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.
Add beef broth, and bring to a boil over high heat. Stir in macaroni; reduce heat to medium, and gently boil, uncovered, stirring occasionally, scraping the bottom of the pot, until pasta is tender and most of the liquid is absorbed, 13 to 15 minutes.
Remove from heat, and stir in Cheddar, ensuring cheese is fully melted and incorporated, 30 to 45 seconds. Let stand until thickened before serving, about 2 minutes.