1 pound extra-lean ground beef
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 (14.5-ounce) can diced tomatoes (with juices)
2 cups beef broth
1 cup elbow macaroni
For the cheese sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature
8 ounces sharp cheddar, freshly grated
1/4 teaspoon garlic salt
In a large skillet set over medium heat, brown ground beef and garlic; drain grease. Stir in paprika, chili powder, garlic powder, onion powder, sugar, salt, and pepper. Mix in diced tomatoes, beef broth, and macaroni; heat to boiling. Reduce heat to a simmer and cover pan. Simmer for 12 to 14 minutes, stirring occasionally, or until pasta is tender.
While the beef/macaroni mixture is cooking, prepare the cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and the cheese sauce is smooth, stir in garlic salt and freshly ground black pepper, to taste.
Once the macaroni is done, pour the cheese sauce over the ground beef mixture and stir to combine. Serve immediately.