Heat a large pot over medium-high heat and add the ground beef, breaking it up as it cooks; brown until no pink remains, about 5 to 7 minutes.

Add the diced onion to the beef, scraping up any browned bits, and cook for 3 minutes until softened; stir in the garlic and cook for 1 more minute.

Stir in the ketchup, mustard, Worcestershire sauce, and smoked paprika, and cook for 1 minute to bloom the spices.

Pour in 4 cups of water and bring to a rolling boil over high heat; once boiling, add the dry elbow macaroni directly to the pot.

Stir frequently to prevent sticking and cook the pasta for 8 to 9 minutes until tender but still firm.

Meanwhile, melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 minute until light golden.

Slowly whisk the milk into the roux and cook for 3 to 4 minutes until the sauce is smooth and thick enough to coat the back of a spoon.

Pour the cheese sauce and beef broth over the cooked pasta, remove from heat, and stir in the shredded cheddar in batches until fully melted.

Season with salt and pepper to taste, stir gently, and serve hot.