In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon as it cooks. Once it's no longer pink, drain any excess fat.

Add the diced onion to the pot and saute until translucent and fragrant, about 2 to 3 minutes.

Stir in the macaroni, beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and cook for 8 to 10 minutes, stirring every 2 minutes, until the macaroni is al dente and has absorbed most of the liquid.

Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy, creating a rich sauce.

Let the dish rest for 1 minute before serving. Garnish as desired and enjoy warm.