Heat a large Dutch oven or deep skillet over medium-high heat. Add the olive oil if needed, then cook the ground beef and diced onion for 5-7 minutes, breaking the beef into small pieces as it browns.

Drain excess fat if necessary, then add the minced garlic. Cook for about 30 seconds, stirring constantly, just until fragrant.

Stir in the tomato paste, paprika, kosher salt, and black pepper. Cook for 1 minute so the tomato paste darkens slightly and the seasonings mingle with the beef.

Add the diced tomatoes with their juices, beef broth, and uncooked elbow macaroni. Stir well, scraping the bottom of the pan, and bring the mixture to a boil.

Reduce the heat to medium-low and simmer for 10-14 minutes, partially covered or uncovered depending on your pan. Stir every few minutes so the pasta cooks evenly and does not stick.

When the macaroni is tender and most of the liquid has been absorbed, remove the pan from the heat. Stir in the shredded cheddar until completely melted, then taste and adjust the salt and pepper before serving.