In a large heavy-bottom pot, heat a tablespoon of oil over medium heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until well browned and no longer pink.

Stir in 2 cups of chopped vegetables and sauté for an additional 3-4 minutes until they soften slightly.

Pour in 4 cups of broth or water, add 2 cups of macaroni along with salt, pepper, and garlic powder. Bring to a boil, then reduce heat, cover and simmer for 10-12 minutes until pasta is tender.

Once the pasta is cooked, remove the pot from heat. Stir in 2 cups of shredded cheese until melted and well combined.

Taste and adjust seasonings as needed. Serve warm in bowls.