Heat a large deep skillet or Dutch oven over medium-high heat.

Add the ground beef and cook for 5–7 minutes, breaking it into irregular crumbles, until browned and fully cooked.

Drain excess grease if necessary.

Add the diced onion and cook for about 3 minutes until softened.

Add the garlic, tomato paste, Worcestershire sauce, mustard, paprika, garlic powder, onion powder, and black pepper.

Cook for 1 minute, stirring frequently.

Pour in the beef broth and milk and scrape any browned bits from the bottom of the skillet.

Add the uncooked elbow macaroni and stir well.

Bring to a gentle simmer, then reduce the heat to medium-low.

Cook uncovered for approximately 10–12 minutes, stirring frequently, until the pasta is tender.

Add a small splash of broth or water if the mixture becomes too dry before the pasta finishes cooking.

Reduce the heat to low.

Gradually stir in the shredded cheddar until completely melted and creamy.

If the sauce is too thick, add a small splash of milk.

Taste and adjust the salt and pepper.

Allow the pasta to rest for a few minutes before serving.

Garnish with parsley or green onions if desired.