Heat 1 tbsp of olive oil or butter in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the beef into small crumbles.
Cook for 5 to 7 minutes until browned, then drain excess fat, leaving about 1 tbsp behind.
Stir in garlic powder, onion powder, paprika, chili powder, salt, black pepper, and Worcestershire sauce, cooking for 30 seconds.
Add beef broth, milk, and tomato sauce, and stir well. Pour in elbow macaroni and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally and adding more liquid if needed.
Once the pasta is tender, remove from heat and stir in cheddar cheese in two batches until melted and creamy.
Adjust seasoning as needed and serve immediately.
