Step 1: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.

Step 2: Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes or until vegetables soften, stirring occasionally to prevent sticking.

Step 3: Pour in the diced tomatoes, beef broth, milk, and water. Stir well to combine, scraping the bottom of the pot to incorporate any browned bits for extra flavor.

Step 4: Add the Worcestershire sauce, smoked paprika, salt, and pepper. Stir thoroughly to distribute the seasonings evenly.

Step 5: Once the soup base comes to a gentle boil, add the macaroni. Stir occasionally to prevent pasta from sticking, and let it cook for 8-10 minutes or until al dente.

Step 6: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until fully melted and the soup is creamy.

Step 7: Taste and adjust seasoning with more salt and pepper if desired. Serve hot with your favorite toppings.