Once browned, drain the fat and stir in the beef broth, salsa, taco seasoning, garlic powder, and pasta. Cover the Dutch oven with the lid and allow to cook for about 15 minutes over low heat, stirring the mixture every 5 minutes or so. Remove the lid. If the liquid is absorbed, you can move to the next step. Otherwise, leave the lid off and cook for a few more minutes to allow the extra moisture to steam off.
Transfer any leftover Stovetop Taco Mac and Cheese into an airtight container and store it in the fridge. Leftovers can then be enjoyed for up to 5 days.