Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onions are soft. Drain excess grease.

Reduce the heat to medium. Add the chili powder, cumin, garlic powder, salt, and pepper to the beef. Stir and cook for 1 minute until fragrant.

Pour in the undrained diced tomatoes, kidney beans, beef broth, and uncooked elbow macaroni. Stir well, scraping the bottom of the pan.

Bring the mixture to a gentle boil. Reduce heat to medium-low, cover with a lid, and simmer for 12 to 15 minutes, stirring thoroughly every 3 to 4 minutes to prevent sticking, until the pasta is tender.

Remove the skillet from the heat. Stir in half of the shredded cheddar cheese until melted into the sauce.

Sprinkle the remaining cheese evenly over the top. Cover with the lid for 2 minutes until the cheese is melted, then serve hot.