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Pour the olive oil into a large pot or Dutch oven over medium-high heat.
Once the oil is hot add the ground beef and the diced onions to the pot.
Crumble the ground beef well and continue cooking until the beef is fully browned.
Add the chopped garlic, stir and continue cooking for about 1 minute.
Add the flour, stir well and continue cooking for about 3 minutes.
Add the chicken broth and stir until the broth thickens.
Add the heavy cream and stir again.
Add the salt, pepper, onion powder, Italian seasoning and paprika to the pot and stir well.
Bring the soup to a boil and add the carrots and uncooked macaroni noodles.
Stir well and return the soup to a boil.
Once the soup is boiling, place a lid on the pot and reduce the heat to low.
Leave the soup to simmer, stirring occasionally to prevent sticking, for 20 minutes.
After 20 minutes remove the lid and stir well. Add the shredded cheddar and parmesan cheese. Stir until the cheese is melted.
Serve and enjoy!