Preheat your oven to 375°F (190°C). In a large pot, bring salted water to a boil, then add short pasta. Cook until al dente, about 7-8 minutes, then drain.

In a large skillet over medium-high heat, add lean ground beef and diced yellow onion. Cook until beef is browned and onions are translucent, about 5-6 minutes. Drain excess grease.

Lower the heat and add minced garlic. Sauté for 1-2 minutes until fragrant. Stir in diced tomatoes, beef broth, Worcestershire sauce, and season with salt, pepper, and garlic powder. Simmer for 5 minutes.

Reduce heat to low, stir in whole milk and 2 cups of shredded cheddar cheese. Stir until melted and smooth, about 3-4 minutes.

Add cooked pasta to the skillet and gently fold together. Transfer to a greased 9x13 inch baking dish.

Top with remaining 1 cup of shredded cheddar cheese. Bake for 15-20 minutes until bubbly and golden.

Allow to rest for 5-10 minutes before serving.