Preheat oven to 350°F (180°C). Cook macaroni according to package instructions until just al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground meat, season with salt and pepper, and cook until browned, breaking up meat as it cooks. Drain excess fat if needed.

Add chopped onion and cook 4–5 minutes until softened. Stir in garlic, chili powder, cumin, and smoked paprika; cook 1–2 minutes until fragrant.

Add diced tomatoes, beans, broth, and tomato paste. Simmer 5–7 minutes to thicken sauce slightly.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form roux. Gradually whisk in milk until smooth and thickened.

Stir grated cheddar into the sauce until melted and creamy. Season with salt and pepper.

Combine cooked pasta, chili mixture, and cheese sauce in a large bowl or casserole dish; stir gently to coat.

Transfer mixture to baking dish. Sprinkle extra cheddar on top.

Bake 20–25 minutes until cheese is bubbly and golden.

Let rest 5 minutes before serving. Top with jalapeños, cilantro, or sour cream if desired.