Add ground beef to a large pan over medium-high heat. Cook until no longer pink.
To the pan with the beef add your cornstarch, paprika, onion powder, garlic powder, salt, sugar, pepper, ketchup, beef broth and milk. Stir to combine.
Add in the elbow pasta. Stir and bring to a boil.
Cover and reduce heat to simmer and cook for 15 to 20 minutes or until pasta is cooked to al dente.
Remove from heat. Stir in the cheese, adding more if desired.
Once the cheese is melted, garnish with parsley and serve!
Notes
Store the leftovers in the fridge for up to 3 days.You can add pepperjack cheese for a spicy kick.Use any short pasta you like. This works great with ground chicken too!