1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

2. Add diced onion and minced garlic to the pot. Sauté until soft and fragrant, about 3–4 minutes.

3. Stir in chili powder, cumin, paprika, salt, and pepper. Toast spices for 30 seconds.

4. Pour in the beef broth, diced tomatoes, tomato sauce, and uncooked elbow macaroni. Stir well.

5. Bring to a boil, then reduce heat and cover. Simmer for 12–15 minutes, stirring occasionally, until pasta is tender.

6. Turn off the heat and stir in shredded cheddar cheese until melted, if using.

7. Serve hot, topped with extra cheese or sour cream if desired.