Heat a large pan over medium heat and add the olive oil. Cook the macaroni in the oil until light brown, but not more than 1 minute. Add the garlic, shallots, cumin and chili powder and cook for 1 minute, being careful not to burn them. Add the chicken stock, then add the tomato paste and stir. Reduce the heat to a simmer and let the pasta cook through—stirring occasionally (don’t be hasty with this step, or all the starch will cook out of the pasta). If it starts to dry out, add a little more stock—you want to end up with a sauce.
When the noodles are almost cooked, add the meat and season with salt and pepper. Add the peas and stir. Finish with Cheddar cheese—gradually stirring it into the broth until it melts. Reserve a little cheese to melt over the top. Garnish with the chopped tomato, cilantro and reserved cheese, or spice it up with hot sauce or crushed chile piquins if desired.