Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.

Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and set aside.

In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic and cook for 3 more minutes until the onion softens. Drain excess fat and set the beef mixture aside.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking until the mixture thickens into a smooth sauce.

Stir 1 1/2 cups of the shredded cheddar cheese into the sauce until melted. Add the paprika, salt, and black pepper.

Combine the cooked macaroni, beef mixture, and cheese sauce in the skillet or a large bowl. Pour everything into the prepared baking dish.

Sprinkle the remaining 1/2 cup cheese and the breadcrumbs evenly over the top.

Bake for 20 minutes until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving.