Preheat your oven to 375°F (190°C) and cook the short pasta in salted boiling water until al dente, about 7-9 minutes. Drain and set aside.

In a skillet, brown the ground beef and diced onion over medium-high heat for 5-7 minutes until the beef is no longer pink. Drain excess grease.

Add minced garlic to the beef mixture and cook for an additional minute. Stir in diced tomatoes, beef broth, Worcestershire sauce, salt, pepper, and garlic powder. Simmer for 5 minutes.

Mix whole milk and 2 cups of shredded cheddar cheese into the beef mixture until melted and smooth, about 3-4 minutes.

Combine cooked pasta with the creamy beef mixture in a large bowl, then transfer to a greased baking dish.

Top with the remaining shredded cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly.

Let the casserole rest for 5-10 minutes before serving.