Chop the yellow onion and mince the garlic.

Heat a large skillet over medium-high heat.

Add the ground beef, yellow onion, and garlic to the skillet.

Cook until the beef is browned and the onion is soft, breaking the beef into small pieces.

Drain excess grease from the skillet if needed.

Add tomato paste, salt, black pepper, paprika, and garlic powder to the beef.

Stir the seasonings through the beef and cook for 2 minutes.

Grate the zucchini directly into the skillet.

Pour in the beef bone broth and add the chickpea elbow macaroni.

Stir until most of the pasta is submerged in the broth.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cook uncovered for 10 to 12 minutes, stirring frequently to prevent sticking.

Remove the skillet from the heat when the pasta is tender and most liquid is absorbed.

Add the shredded cheddar cheese, ketchup, yellow mustard, and mayo.

Stir until the cheese melts and the sauce becomes creamy.

Taste the pasta and adjust the seasoning if needed.

Stir in a small splash of beef bone broth if the pasta is too thick, then serve.