In a large pot, heat over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a wooden spoon until browned and fully cooked. Drain any excess fat.

Add the chopped onion and minced garlic to the pot. Sauté for 3–4 minutes, stirring frequently, until the onion becomes translucent.

Pour in the beef broth and add the diced tomatoes, stirring to combine. Increase heat to bring to a rolling boil for 2–3 minutes.

Once boiling, stir in the macaroni pasta, reduce heat to a simmer, cover, and let it simmer for 15 minutes or until the pasta is tender.

Gradually mix in the shredded cheddar cheese, stirring until fully melted and the soup is creamy.

Taste and season with salt and pepper as needed. Serve hot.