In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned.
Add chopped onion and minced garlic, and sauté for about 2 minutes until fragrant.
Stir in tomato paste, paprika, garlic powder, onion powder, salt, and pepper.
Pour in beef broth and milk, then stir in elbow macaroni.
Bring to a boil, then reduce heat to low. Cover and simmer for about 12-15 minutes, or until the pasta is tender.
Stir in shredded cheddar cheese until melted and creamy.
Serve warm and enjoy!