Instructions

• Heat a large Dutch oven over medium-high heat. Brown the ground beef and onion, breaking the meat into small pieces, until no pink remains and the onion softens. Drain excess fat if needed.
• Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
• Add the broth, tomato sauce, diced tomatoes, and macaroni. Stir well and bring to a steady simmer.
• Cover and cook for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and the sauce thickens.
• Remove from the heat, taste, and adjust seasoning. Fold in the cheddar if using, then rest for 5 minutes before serving.