Begin by heating a large pot over medium-high heat. Add a drizzle of olive oil and let it shimmer for about 1-2 minutes.

Next, add the ground beef and diced yellow onion to the pot. Cook for 5-7 minutes, stirring occasionally, until the beef is browned.

Once the beef and onion are cooked, stir in the fresh minced garlic. Sauté for an additional minute.

Sprinkle the all-purpose flour evenly over the beef mixture, stirring constantly for about 2-3 minutes.

Gradually pour in the chicken broth while stirring to combine. Bring to a gentle simmer and cook for about 5 minutes.

Once the broth has thickened, lower the heat and stir in the heavy cream, onion powder, Italian seasoning, and paprika.

Add matchstick carrots and uncooked macaroni noodles to the pot. Increase the heat to bring to a boil for 1 minute.

Reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally.

Once the pasta is cooked, stir in the shredded cheddar and parmesan cheeses, cooking for another 2-3 minutes until melted.

Serve hot, garnished with extra cheese or fresh herbs if desired.