Add the cucumber slices to water and refrigerate while preparing the meal.

Preheat the oven to 425°F.

Toss the zucchini and corn with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet lined with parchment paper. Roast for about 20 minutes, stirring halfway through, until tender and lightly browned.

Preheat a skillet over medium-high heat. Add ground beef and cook, stirring to break it into small pieces, until browned. Drain excess grease if needed.

Stir in onion powder, garlic powder, paprika, cornstarch, salt, and black pepper until the beef is evenly coated with seasoning.

Add water, milk, and elbow macaroni to the skillet. Stir well and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the pasta is tender (refer to package instructions for timing).

Once the pasta is cooked, stir in shredded cheddar cheese until melted and combined. Season with additional salt and pepper to taste.