In a large Dutch oven over medium-high heat, cook the ground beef and finely chopped onion until the beef is no longer pink, about 5–7 minutes. Use a wooden spoon to break up the beef as it cooks, and drain off any excess grease.

Stir in the minced garlic, chili powder, and cumin to the pot. Keep stirring for about 30 seconds until you can smell the deliciously fragrant spices filling the air.

Pour in the beef broth, diced tomatoes (juice included), and rinsed kidney beans. Bring everything to a simmer, then reduce the heat to low. Let it bubble gently for about 10 minutes, allowing the flavors to meld.

Add the uncooked elbow macaroni to the pot, making sure it’s fully submerged in the liquid. Cover and cook for 8–10 minutes, or until the pasta is tender. Stir occasionally to avoid sticking, and keep an eye on the texture.

Once your pasta is perfectly cooked, take the pot off the heat. Gradually stir in the freshly shredded cheddar cheese until melted and the sauce appears gloriously creamy.

Adjust the flavor with salt and pepper to your liking. Serve hot and feel free to dress it up with your favorite toppings like sour cream, extra cheese, or fresh cilantro for a special touch.