Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 1-2 minutes until softened and fragrant.

Stir in the ground beef. Break it apart as it cooks. Once it’s browned, drain any excess grease if necessary.

Sprinkle the flour and chili powder over the beef. Stir and cook for about 2 minutes—don’t panic if a slight coating forms on the bottom of the pot. You’ll deglaze soon!

Add the tomato sauce, diced tomatoes, drained beans, and frozen corn. Stir everything together, scraping those tasty browned bits off the bottom.

Pour in the dry macaroni and beef broth. Stir, then cover the pot and bring to a boil over high heat.

Once boiling, stir the pot to prevent sticking. Reduce the heat to medium-low, cover again, and simmer for 15 minutes. Stir every 5 minutes to keep things moving.

When the pasta is tender and most of the liquid is absorbed, turn off the heat and stir in the shredded cheese. Mix until creamy and gooey.

Spoon out servings while hot and enjoy!