Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 8 minutes until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef and chopped onion, cooking until beef is browned and onions are soft, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Mix in garlic powder, Italian seasoning, salt, pepper, and tomato sauce. Stir well and let simmer on low heat for 20 minutes.

Add drained macaroni to the sauce, stir to combine, and cook for another 2-3 minutes.

Serve immediately and top with grated cheese if desired.