In a large soup pot over medium-high heat, brown the ground beef along with the minced garlic. Stir occasionally until the meat is no longer pink. Be sure to drain any fat or liquid that accumulates.

Once the beef is cooked, pour in the beef broth, water, tomato paste, onion powder, Worcestershire sauce, smoked paprika, dried parsley, and black pepper. Stir everything well to combine and bring the mixture to a rolling boil.

Reduce the heat to medium and add the uncooked elbow macaroni. Cook for 20-25 minutes, stirring often, until the pasta is tender. Keep an eye on the pot to ensure it does not stick to the bottom.

Remove the pot from the heat and stir in the shredded cheddar cheese. Add it gradually, mixing until fully melted and creamy before adding more.