Boil water in a large pot, adding salt. Once at a rolling boil, add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

Brown the ground beef in a skillet over medium heat, breaking it up into pieces as it cooks. Once browned, add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.

Stir in the paprika, kosher salt, and black pepper. Cook for another minute, mixing well.

Mix in the tomato paste and flour until fully blended, cooking for another minute to toast the flour.

Whisk in the beef broth and Worcestershire sauce, bringing it to a simmer for about 5 minutes.

Add the milk, stirring until combined. Gradually melt in the shredded cheddar cheese until creamy, about 2-3 minutes.

Combine the cooked macaroni with the creamy cheese sauce, stirring until the macaroni is well coated. Serve hot.