Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 5-7 minutes. Drain excess fat if needed, leaving about 1 tablespoon. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Reduce heat to medium. Stir in the onion powder, garlic powder, Italian seasoning, paprika, salt, and black pepper. Cook for 60 seconds, stirring constantly. Mix in the tomato sauce and Dijon mustard until well combined.

Pour in the beef broth and bring to a rapid simmer, scraping up any browned bits. Add the elbow macaroni and stir to ensure the pasta is covered.

Reduce heat to low, cover, and cook for 12-15 minutes, or until pasta is al dente and most liquid is absorbed. Stir occasionally and add more broth if needed to prevent sticking.

Remove from heat. Stir in the milk or cream.

Add 1 1/2 cups of shredded cheddar cheese and stir until melted and sauce is thick. Adjust seasonings if necessary.

Serve immediately, garnished with remaining cheese and optional parsley or chives.