In a large pan over medium heat, brown the ground beef, season it with a bit of salt and pepper. Break up the ground beef with a spoon while it’s browning. Drain some of the grease if there is too much.

In the same pan add the onions, tomato paste, garlic powder, onion powder, sazon and paprika. Stir to combine.

Add in the broth, heavy cream and pasta. Stir and make sure the pasta is somewhat submerged in the liquid, it won’t be completely submerged but that’s okay. Turn the heat to high and bring to a boil, cover the pot, reduce the heat to medium low and let simmer for 10 minutes or until the pasta is al dente.

While that's simmering, mix together the cornstarch and water in a small ramekin or bowl.

Once the pasta is cooked, remove the lid, stir in the cornstarch mixture and then the cheese for about 1 minute. Turn off the heat and give it one last stir.