Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually 7–9 minutes). Drain and set aside.

Preheat the oven to 350°F (if finishing in the oven) or plan to melt cheese on the stovetop.

In a large skillet over medium-high heat, add the ground beef. Break it up and cook until it starts to brown, about 5 minutes.

Add the chopped onion and continue to cook until the onion is soft and the beef is fully browned, about 3–4 minutes more. Drain excess fat if needed.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Pour in the tomato sauce, then add paprika and chili powder. Stir to combine and simmer for 3–5 minutes so the sauce flavors meld. Taste and adjust salt/pepper.

Fold the drained macaroni into the skillet so the pasta is evenly coated with sauce. Remove from heat and stir in 1½ cups of shredded cheddar. Reserve ½ cup for topping.

If using the oven: transfer to an oven-safe dish, sprinkle remaining cheddar on top, and bake for 10–12 minutes until bubbly and slightly golden. If finishing on the stove: cover briefly over low heat until cheese melts.

Serve immediately.