Add onion to the beef pan and cook until onions turn clear, about 2 minutes. Add chopped garlic to the pan and cook an additional 30 seconds. Add 2 cups beef stock and 1 cup of water to pan, move spoon around until flavor comes off of the bottom of the pan. Place meat in crockpot, pour liquid over it and cook on low until tender, at least 4 hours.
When beef is tender, save liquid and pull remaining meat in shreds.
Put 3 qts of water and 2 T kosher salt in a pot, bring to a boil. Add macaroni, cook until tender.
Place cooked, pulled beef in a pot with 1.5 c of cooking liquid, tomatoes, corn, paprika and Italian seasoning. Bring to a simmer and cook until flavors come together. Season with salt and pepper if needed.
Serve beef and tomato mixture over macaroni.