In a large pot, heat over medium heat while adding the ground beef. Cook for about 5-7 minutes, using a wooden spoon to crumble it until it's fully browned and no longer pink. Drain any excess fat.

Add the chopped onion and minced garlic to the pot with the beef. Sauté for 3-4 minutes until the onion turns translucent.

Pour in the beef broth and diced tomatoes, stirring until well mixed. Add in the macaroni pasta and bring to a rolling boil.

Once boiling, reduce heat to low and simmer uncovered for 15 minutes, or until the pasta is tender and cooked through.

Gradually stir in the shredded cheddar cheese and continue stirring for about 2-3 minutes, allowing the cheese to melt.

Taste the soup and season it with salt and pepper. Serve hot, garnished with extra cheese if desired.