In a large skillet or deep pan, heat the oil over medium-high heat. Add the ground beef and diced onions, season with the salt and pepper, and cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Drain any excess grease, if necessary, or cook a little longer to evaporate it more.

Stir in the garlic, tomato paste, Worcestershire sauce, paprika, onion powder, garlic powder, chili powder, thyme, and oregano, and cook for 1 minute.

Pour in the beef broth and bring it to a simmer. Once simmering, stir in the pasta. Cover the pan and let the pasta cook in the broth, stirring occasionally. Cook for about 8-10 minutes, or until the pasta is tender and most of the liquid is absorbed. You may need to add a little extra broth or water if the liquid evaporates too quickly.

Once the pasta is cooked, reduce the heat to low. Stir in the milk and let it simmer for another 2 minutes.

If you want it thicker, stir the cornstarch into 1 tablespoon of water, then stir it into the cheeseburger macaroni and cook for a further minute to thicken.

Stir in the shredded cheddar cheese (or cheese blend) and mix until it’s completely melted and the dish is creamy. Taste and adjust the seasoning with more salt or pepper if needed.

Once everything is combined and the sauce is creamy, remove from heat and serve.