1. Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
3. Sprinkle the cooked beef with garlic powder, onion powder, salt, and pepper. Stir to coat evenly and set aside.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden and fragrant.
5. Slowly whisk in the milk, ensuring there are no lumps, and bring to a gentle simmer. Cook until the sauce thickens, about 5 minutes.
6. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
7. Combine the cooked macaroni, cheese sauce, and seasoned ground beef in a large bowl, mixing until well combined. If desired, transfer to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden.
8. Serve hot and enjoy the comforting flavors that remind you of home.

One tip I learned from my mum: always taste as you go. Adjust seasonings to your liking to make the dish truly yours.