In a large soup pot, heat a drizzle of oil over medium-high heat. Add the ground beef and chopped onion, cooking for 7-10 minutes until browned and translucent. Drain excess fat.

Stir in the tomato paste, garlic powder, and chili powder into the meat mixture. Cook for 2-3 minutes until fragrant.

Add beef broth and stir well, bringing it to a rolling boil.

Once boiling, add the elbow macaroni, stirring to distribute. Lower heat and simmer for 13-15 minutes until pasta is tender and liquid is mostly absorbed.

Remove from heat and stir in the grated cheddar cheese until melted and creamy.

Season with salt and pepper to taste. Let sit for a couple of minutes before serving.