Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.

Add the diced onion and minced garlic to the skillet. Sauté for 2–3 minutes, or until softened and fragrant.

Stir in the tomato sauce, diced tomatoes (with juice), beef broth, paprika, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Add the elbow macaroni and stir to combine. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

If desired, stir in shredded cheddar cheese until melted and creamy.

Serve hot, garnished with fresh parsley or grated Parmesan cheese, if desired.