In a large pot over medium heat, add your ground beef, using a wooden spoon to break it apart. Cook for about 5-7 minutes until the beef is no longer pink and browned nicely. Drain excess fat.

Once the beef is browned, toss in the diced onion and sauté for 2-3 minutes, stirring frequently.

Stir in the macaroni, beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Bring the mixture to a rolling boil.

Once boiling, lower the heat and cover the pot. Let it simmer gently for 8-10 minutes, stirring occasionally.

Remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy.

Serve warm, garnished with fresh parsley or crispy bacon bits.