1-Start by dicing the onion and mincing the garlic, then sauté them in olive oil over medium heat until soft and translucent. This sets a flavorful base that makes every bite count.

2-Next, add the ground beef and cook until fully browned, draining excess fat if necessary to keep things light. Stir in the flour, chili powder, smoked paprika, garlic powder, and oregano; cook for about two minutes to blend the spices without letting them burn. Then, pour in the tomato sauce and beef broth, mixing well and scraping up any browned bits from the pan for extra depth.

3-Stir in the uncooked macaroni, cover the pan, and bring it to a boil over medium-high heat; stir often to avoid sticking. Reduce the heat to medium-low, cover again, and simmer for about 10 minutes until the macaroni is tender and the sauce thickens nicely. Finally, mix in half of the shredded cheddar cheese until it’s melted, sprinkle the rest on top, cover, turn off the heat, and let it sit so the cheese melts perfectly before serving.