Bring a pot of salted water to a boil. Add elbow macaroni and cook according to package instructions. Stir occasionally so pasta does not stick. Drain and set aside.

Place a large skillet or Dutch oven on medium heat. Add olive oil and allow it to warm for one minute before adding other ingredients.

Add ground beef to the skillet. Break it apart using a wooden spoon. Cook until the beef turns brown and no pink pieces remain.

Add chopped onion to the skillet. Cook for about three minutes until soft. Then add minced garlic and cook for another minute while stirring.

Stir in tomato paste, chili powder, cumin, paprika, salt and black pepper. Mix well so the spices coat the beef and onions evenly.

Pour in diced tomatoes, tomato sauce and beef broth. Stir everything together. Let the mixture simmer gently for about 10 minutes to build flavor.

Add the drained macaroni to the chili mixture. Stir well so the pasta mixes with the sauce. Let it cook together for five minutes.

Sprinkle shredded cheddar cheese over the chili mac. Stir until the cheese melts and becomes creamy throughout the dish.

Allow the chili mac to cook for another five minutes. The sauce will become thicker and the flavors will blend together nicely.

Turn off the heat. Sprinkle chopped parsley on top if desired. Serve the chili mac warm and enjoy this comforting homemade meal.