Heat a large pot over medium heat. Add the ground beef and break it up with a wooden spoon. Add the chopped onion and cook for 5 to 8 minutes, until the beef is fully browned with no pink remaining and the onion is soft and translucent.

Add the minced garlic and stir constantly for about 1 minute until fragrant. Watch the heat closely so the garlic does not burn.

Carefully drain the excess fat from the pot using a colander set over a bowl. Return the beef mixture to the pot and turn the heat back to medium.

Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir everything together and cook for 1 full minute to toast the spices and help thicken the broth.

Pour in the beef broth, Rotel with all its juices, tomato sauce, and drained beans. Stir to combine and turn the heat to high. Bring everything to a full rolling boil.

Add the dry elbow macaroni. If using Velveeta, add the roughly chopped pieces now. Stir occasionally and cook for about 8 minutes, until the pasta is al dente and the Velveeta is fully melted into a smooth, creamy sauce.

If using shredded cheddar, turn off the heat once the pasta is al dente. Add the shredded cheese and stir until fully melted. Do not add shredded cheese over active heat or it may turn grainy.

Season with salt and pepper to taste. Serve hot with your favorite garnishes piled on top.