In a large Dutch oven or deep skillet, brown the ground beef over medium-high heat. Break it apart with a wooden spoon into small, craggy bits.

Once the beef is nearly cooked through, add the diced onions and bell peppers. Cook until the onions are translucent and have absorbed some of the beef fat. Add the minced garlic last, stirring for only a minute until the kitchen smells like a dream.

Sprinkle in the paprika, Italian seasoning, salt, and pepper. Toast the spices for thirty seconds before adding liquids.

Pour in the beef broth, tomato sauce, diced tomatoes, and Worcestershire sauce. This is where the beef goulash recipe transforms from a simple skip in the pan to a deep, complex sauce.

Stir in the uncooked elbow macaroni. Make sure the noodles are mostly submerged. Bring the pot to a gentle boil, then reduce the heat to low. Cover it up and let the magic happen.

Let it cook for about 12 to 15 minutes. You will know it is ready when the pasta is tender and the sauce has thickened into a rich, velvety coating.

Remove from heat and stir in the cheddar cheese. Watch it melt into the crevices of the macaroni. Taste it. Adjust the salt. Add a pinch of sugar if the tomatoes feel too acidic.