Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon. The meat should develop a nice golden-brown color with crispy edges. Push the beef to one side of the pan.

Add diced onion to the empty side of the pan and cook for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds. Combine everything together and sprinkle flour over the mixture, stirring constantly for about one minute to cook out the raw flour taste.

Slowly pour in beef broth while stirring continuously to prevent lumps from forming. Add milk, paprika, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer, then add the uncooked pasta.

Cover the pan and let everything simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and the sauce should coat the back of a spoon. If it gets too thick, add a splash more milk or broth.

Remove from heat and gradually stir in the shredded cheddar cheese until completely melted and creamy. Taste and adjust seasoning as needed.