01 -
Heat olive oil in a large pot or skillet over medium-high heat.
02 -
Add diced onion, bell pepper, and ground beef. Cook, stirring occasionally, until the beef is browned and no longer pink.
03 -
Add minced garlic and cook for 30 seconds, stirring until fragrant.
04 -
Pour in the beef broth, tomato sauce, diced tomatoes (with their juice), Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir well and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.
05 -
Turn the heat back up to medium-high. Add the uncooked macaroni noodles to the pot. Cook for 10-12 minutes or until the pasta is al dente and the sauce thickens. Stir occasionally to prevent the pasta from sticking to the bottom.
06 -
Remove the bay leaves. Stir in the shredded cheddar cheese until melted and well combined. Taste and adjust salt and pepper if needed.
07 -
Serve warm, garnished with additional cheese or fresh herbs if desired.