In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes.

Drain excess fat if necessary.

Add the uncooked elbow macaroni, beef broth, milk, garlic powder, onion powder, paprika, salt, and pepper to the skillet.

Stir to combine and bring to a boil.

Reduce heat to low, cover, and let simmer for about 10-12 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.

Stir in the shredded cheddar cheese until melted and creamy. If using cornstarch, mix it with a little water and add to thicken.

Serve hot.