Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks.
Drain any excess fat from the skillet if necessary.
Stir in the beef broth, elbow macaroni, diced tomatoes, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the pasta is tender.
Stir in the shredded cheddar cheese until melted and creamy.
Taste the dish and adjust seasoning as necessary before serving.