Cook the ground beef in a large skillet until it's brown. Make sure to break it up into small pieces as it cooks.
After the beef is cooked, drain off the fat.
Add the hot water, milk, elbow macaroni, cornstarch, paprika, onion powder, garlic powder, salt, and sugar to the skillet with the beef.
Turn up the heat and bring everything to a boil. Then, cover the skillet with a lid.
Once it's boiling, turn down the heat and let it simmer. This should take about 12 minutes. You'll know it's done when the pasta is soft.
A few minutes before the timer goes off, add the cup of shredded cheese. Stir it in and put the lid back on.
When the pasta is soft and the cheese is melted, turn off the heat and take the lid off. Let it sit for about 5 minutes. The sauce will get thicker as it cools down.
If you like, sprinkle some more cheese on top before serving.