In a large skillet or a deep saucepan, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess grease, if necessary.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

Stir in the smoked paprika, onion powder, garlic powder, and black pepper. Cook for another minute until fragrant.

Pour in the beef broth and milk, stirring well to combine the ingredients.

Add the elbow macaroni to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pan and cook for approximately 8-10 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.

Once the macaroni is cooked, remove the skillet from heat. Stir in the cheddar and mozzarella cheeses until melted and creamy.

Taste and adjust the seasoning, adding salt as needed.

Serve hot, garnished with optional toppings like chopped parsley or diced tomatoes.