1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, then drain and set aside.

2. In a large skillet, heat olive oil or butter over medium heat. Sauté diced onion until soft, then add minced garlic and cook until fragrant.

3. Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and paprika if using.

4. Stir in the tomato sauce and let simmer for 5–7 minutes to blend the flavors.

5. In a large bowl, combine the cooked pasta and beef mixture. Stir in 1 ½ cups of the shredded cheddar cheese.

6. Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly and top with the remaining 1 cup of cheddar cheese.

7. Cover with foil and bake in a preheated 375°F (190°C) oven for 20 minutes.

8. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown.

9. Let rest for 5 minutes before serving.