In a large skillet, preferably cast iron, melt the butter over medium high heat. Add the ground beef, salt, black pepper, garlic powder and onion powder, breaking ground beef as it cooks. Brown on all sides, approximately 5-7 minutes.

Drain any excess fat, if there is just a little, don't worry about it. Stir in the uncooked elbow macaroni and beef broth. Spread evenly in the pan, simmering on low. Stir twice to ensure all of the pasta has had a chance to soak up the broth. Simmer for 7-9 minutes, or until pasta is al dente.

Fold in the milk and cheese until incorporated and cheesy. Fold in drained tomatoes.

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