Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, then cook for 5–7 minutes while breaking the beef into small pieces, until the meat is browned and the onion is softened.

Add the minced garlic, chili powder, cumin, paprika, kosher salt, and black pepper. Stir and cook for about 30 seconds, just until the garlic and spices smell fragrant.

Stir in the diced tomatoes, tomato sauce, drained beans, and broth. Bring the mixture to a steady simmer, scraping the bottom of the pan so the browned bits become part of the sauce.

Stir in the uncooked elbow macaroni. Cover the pot partially and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender; add a small amount of broth or water if the mixture becomes too thick before the macaroni finishes cooking.

Remove the pot from the heat and stir in about 1 1/2 cups of the shredded cheddar until melted. Sprinkle the remaining cheese over the top, cover for 1–2 minutes, and let it melt.

Taste the chili mac and adjust the salt, chili powder, or black pepper as needed. Let it rest for 3–5 minutes before serving so the sauce thickens, then add your favorite toppings.