In a large pot, heat a drizzle of oil over medium heat. Add ground beef and cook for about 5-7 minutes, breaking it apart until it’s browned and no longer pink.

Add chopped onion, diced bell pepper, and minced garlic to the pot with the cooked beef. Sauté for another 3-5 minutes, until the vegetables are softened and fragrant.

Stir in diced tomatoes, beef broth, Worcestershire sauce, soy sauce, paprika, and Italian seasoning. Sprinkle with salt and pepper to taste. Bring to a boil for about 5 minutes.

Once boiling, add elbow macaroni. Cook uncovered for 8-12 minutes, or until the pasta is al dente.

Remove the pot from heat and stir in shredded cheddar cheese until melted and creamy. Allow to sit for a few moments before serving.