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In a medium bowl, whisk together the broth, mustard, ketchup, tomato paste, garlic powder and salt. Set aside.
In a large skillet over medium-high heat, warm the olive oil. Brown the beef and onions, breaking apart the meat, until the onions are soft and the meat is cooked through, about 3 minutes. Add the red pepper flakes and combine. Drain off grease and return pan to heat.
Give your broth mixture a quick stir and pour it into the meat. Bring to a boil and add the macaroni.
Reduce the heat to medium, and cover. Continue cooking for 10-12 minutes, until the pasta is tender, stirring a few times to make sure the pasta isn’t sticking to the bottom of the pan.
When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute, and serve immediately.