Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Then, add the diced onion and chopped green bell pepper, sautéing until softened. I always drain any excess fat after browning the beef to keep the goulash from being greasy.

Stir in the minced garlic and cook for about 30 seconds until fragrant. Deglaze the pot with a splash of beef broth if there are any browned bits stuck to the bottom, scraping them up to incorporate into the sauce. This adds a depth of flavor to your goulash.

Add the tomato sauce, petite diced tomatoes, remaining beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and bay leaves to the pot. Bring the mixture to a boil, then add the uncooked macaroni noodles. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. I find stirring helps the pasta cook evenly and prevents it from clumping.

Once the pasta is cooked, remove and discard the bay leaves. Stir in the shredded cheddar cheese until it is fully melted and incorporated into the goulash. I always taste and adjust seasoning one last time here before serving – sometimes it needs a little extra salt or a pinch of pepper.