Put the steak in a soup pot with the onions. Break up the beef with your spoon as you cook it over medium-high heat until it has browned, about 7 to 10 minutes. Spoon out most of the surplus fat if there is a lot of it.

Add the chili powder, garlic powder, and tomato paste and stir.

Turn the heat up to high and add the beef broth. Add the macaroni as soon as it begins to boil.

Lower the heat to a quick simmer rather than a raging boil. In the end, I cooked mine on medium heat. Cook it uncovered for 13 to 15 minutes, or until the pasta is soft and most of the liquid has been absorbed. I give it a stir every few minutes.

To save time at the beginning of the recipe, grate the cheese while it's cooking.

After turning off the heat, add the cheese and stir. Add salt and pepper to taste. It soaks up the sauce and tastes more if I let it sit for a few minutes before serving, but you may serve it immediately.