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.

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

Reduce heat to medium-low, add the milk and shredded cheddar, 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, then serve immediately.