Add the olive oil to a large skillet or pot over medium heat. Once hot, add the onion and garlic and cook for 4-5 minutes until the onion is translucent.

Add the ground beef to the pot with the onion and garlic and cook for about 8 minutes, crumbling as you cook, until browned.

If you're short on time or have a fattier beef, drain the excess fat from the pot. Otherwise, let the beef continue to cook until most of the liquid cooks off.

Add the tomato paste, paprika, garlic powder, salt, and pepper to the beef and stir to combine.

Add the broth and milk to the pot and increase the heat to high. Once the mixture comes to a boil, add the pasta to the pot, then reduce the heat slightly to medium-high to maintain a low boil. Cook for 12 minutes, until most of the liquid has been absorbed and the pasta has softened.

Turn off the heat, then stir in the cheese and serve immediately.