1-First, cook the 1 pound of extra lean ground beef and 1/2 medium chopped onion in a large pot over medium-high heat until browned, about 7-10 minutes. Break the meat up as it cooks and drain excess fat if needed to keep things light.

2-Next, stir in the 2 heaping tablespoons of tomato paste, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder to build layers of flavor.

3-Then, add the 3 cups of beef broth and bring it to a boil on high heat for a flavorful base.

4-Once boiling, mix in the 1 cup of uncooked elbow macaroni. Reduce heat to medium and simmer uncovered until the pasta is tender and most of the liquid is absorbed, about 13-15 minutes, stirring occasionally to prevent sticking.

5-While the pasta cooks, grate the 2 cups of cheddar cheese. Remove the pot from heat, stir in the cheese until it melts smoothly, and season with salt and pepper to taste.

6-Finally, let it sit for a couple of minutes before serving to let the flavors meld together. This step makes the dish even more irresistible.