Step 1

In a large skillet or Dutch oven, cook the ground beef over medium heat until no longer pink. Drain the fat.

Step 2

Add the garlic powder, smoked paprika, onion powder, salt, pepper, thyme, oregano, and ketchup to the beef. Stir to combine.

Step 3

Pour in the beef broth and bring to a boil over high heat. Add the dry elbow macaroni and stir. Reduce heat to medium low heat and cover with a lid. Simmer for 8 minutes or until the macaroni is tender. Stir occasionally.

Step 4

Add the Velveeta cheese and continue to cook, stirring often, until the cheese is melted. Stir in the milk. Serve hot.