Heat your pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Break up the meat as it cooks.

Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Add the tomato sauce, tomato paste (if using), Italian seasoning, paprika, salt, and black pepper. Mix thoroughly to combine.

Pour in the beef broth and stir to loosen any browned bits from the bottom of the pot.

Add the uncooked elbow macaroni, making sure the pasta is mostly submerged in the sauce.

Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

Turn off the heat and stir in the shredded cheese until melted and creamy (if using).

Taste and adjust seasoning with salt and pepper as needed.

Serve warm, optionally garnished with fresh parsley or basil.