In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving 1 tbsp of drippings. Add the ground beef and onion and cook until beef is browned. Drain excess grease.

Stir in the minced garlic and cook for 1 minute until fragrant. Add beef broth, diced tomatoes, ketchup, Dijon mustard, garlic powder, salt, and pepper. Stir to combine, scraping the bottom of the pot.

Bring the sauce to a simmer and stir in the dry pasta. Cover, reduce heat to low, and cook for 12-15 minutes, or until pasta is al dente, stirring occasionally.

Turn off the heat and stir in the shredded cheddar cheese until melted and creamy. Stir in half of the cooked bacon. Serve immediately, garnished with the remaining bacon.