In a large skillet, preferably cast iron, melt 1 tablespoon butter over medium high heat. Add ground beef, sea salt, black pepper, garlic powder and onion powder, breaking ground beef as it cooks. Brown on all sides, approximately 5-7 minutes.
Drain any excess fat, if there is just a little, don't worry about it. Stir in uncooked elbow macaroni and beef broth. Spread evenly in the pan, simmering on low. Stir twice to ensure all of the pasta has had a chance to soak up the broth. Simmer for 7-9 minutes, or until pasta is al dente.
Fold in milk and cheese until fully incorporated and cheesy. Fold in drained tomatoes.
Serve with a sprinkling of Maldon sea salt.
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