One Pot Chili Mac

Dice the yellow onion and mince the garlic. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and garlic to the pan and sauté until the onions are soft and translucent, about 5 minutes.
Add the ground beef to the skillet and cook, stirring until fully browned. If using a fattier ground beef, drain off any excess fat at this point.
Stir in the flour, chili powder, smoked paprika, garlic powder, and oregano. Continue to cook, stirring occasionally for about 2 minutes, allowing the spices to coat the beef mixture.
Pour in the tomato sauce and beef broth, scraping the bottom of the skillet to dissolve any browned bits. Stir well to combine.
Add the uncooked macaroni to the skillet and stir to mix everything together. Cover the skillet and turn the heat up to medium-high. Once it begins to boil, stir the pasta quickly to prevent sticking, then reduce heat to medium-low and cover again.
Let the macaroni simmer for about 10 minutes, stirring every few minutes and keeping the lid on, until the pasta is tender and the broth has thickened into a sauce. Stir in half of the shredded cheese until melted and fully incorporated.
Top with the remaining shredded cheese. Cover and turn off the heat. Let the residual heat melt the cheese, then serve and enjoy!