In a large pot over medium heat, add 1 pound of ground beef or turkey, breaking it apart with a spoon. Cook until browned, about 5-7 minutes, then add 1 diced onion and 2 cloves of minced garlic, sautéing for 2-3 minutes until translucent.

Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika, stirring to coat the meat and onions evenly and allow the spices to toast for about 1 minute.

Pour in one 14.5-ounce can of diced tomatoes and one 8-ounce can of tomato sauce, mixing thoroughly. Add 2 cups of broth, stirring to combine, and bring to a simmer for about 3-5 minutes.

Stir in 1.5 cups of uncooked elbow macaroni, ensuring it’s submerged. Bring to a vigorous boil, reduce heat to low, cover tightly, and simmer for 12-15 minutes.

Once the pasta is done, remove from heat and stir in 1.5 cups of shredded cheddar cheese until melted and creamy.

Spoon into bowls and offer optional toppings like black beans, jalapeños, or green onions.