In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef and cook for about 5-7 minutes, stirring frequently, until it's completely browned and no longer pink. Once done, drain any excess fat.

Stir in the chopped onion and minced garlic. Sauté for another 3-4 minutes until the onion turns translucent.

Pour in the beef broth and diced tomatoes, then bring the mixture to a boil. Once boiling, add the macaroni pasta, reduce heat to medium-low, and let it simmer uncovered for about 15 minutes.

Once the pasta is cooked, reduce the heat to low and stir in the shredded cheddar cheese. Allow it to melt into the soup.

Taste and season with salt and pepper. Serve hot.