In a large pot over medium heat, add olive oil. Heat until shimmering, then toss in the diced onion and sauté for 5 minutes until translucent. Add minced garlic and sauté for 1 more minute.

Add ground beef to the pot, breaking it apart. Cook for 6-8 minutes until browned. Drain excess fat.

Pour in beef broth, stir well, and bring to a boil. Add elbow macaroni and reduce heat, simmering for 8-10 minutes until al dente.

Stir in Worcestershire sauce, Dijon mustard, and smoked paprika. Mix for 1 minute until well incorporated.

Reduce heat to low, add milk, sharp cheddar cheese, and processed cheese. Stir continuously for 3-4 minutes until melted and creamy.

Taste and adjust seasoning with salt and pepper as needed. Stir well.

Ladle soup into bowls and garnish with diced pickles, sliced green onions, or crumbled bacon if desired.