Cook the macaroni in salted boiling water according to package directions until al dente, then drain and set aside.

Brown the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles, until cooked to 160°F / 71°C, then drain excess fat.

Stir in the ketchup, mustard, garlic powder, and onion powder, then cook for 1 minute until fragrant.

Reduce heat to medium-low, add the milk and shredded cheddar cheese, and stir constantly for 2 to 3 minutes until the cheese melts into a smooth sauce.

Add the cooked macaroni to the skillet and toss until evenly coated with the cheese sauce.

Serve immediately topped with diced pickles, diced tomatoes, shredded lettuce, or extra cheese if desired.