In a large pot over medium heat, add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat.

Add chopped onion and minced garlic. Sauté for 3–4 minutes until onion is translucent and fragrant.

Stir in beef broth, diced tomatoes, and macaroni. Bring to a rolling boil, then reduce heat, cover, and simmer for about 15 minutes.

Once macaroni is tender, stir in shredded cheddar cheese until melted, about 2–3 minutes.

Adjust seasoning with salt and pepper. Serve hot, optionally with pickle slices or crusty bread.