In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.

Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.

Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,

Stir in the garlic and cook for an additional minute.

Add the tomato paste, seasoning, garlic powder, onion powder and smoked paprika. Stir to coat the onions and cook for 1-2 minutes until the tomato paste begins to darken in color.

Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.

Bring the mixture to a boil and then add the macaroni.

Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Remove the lid and stir in the cheese.

Serve with parsley and parmesan cheese, if desired.