Preheat your oven to 375°F (190°C). In a large pot, bring salted water to a rolling boil. Add the short pasta and cook until al dente, about 7-9 minutes. Drain and set aside.

In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat until browned, about 5-7 minutes. Drain excess grease.

Stir in minced garlic and cook for another minute. Add diced tomatoes, beef broth, Worcestershire sauce, salt, black pepper, and garlic powder. Simmer for 5 minutes.

Gently stir in whole milk and 2 cups of sharp cheddar cheese until melted and creamy, about 3-4 minutes.

Combine the cooked pasta with the beef mixture, stirring to coat the pasta. Transfer to a greased 9x13 inch baking dish.

Sprinkle remaining 1 cup of sharp cheddar cheese on top. Bake for 15-20 minutes until cheese is bubbly and golden.

Allow to rest for 5-10 minutes before serving. Slice and enjoy!