Brown the beef and onion

• Heat a skillet over medium heat and add the ground beef and diced onion.
• Season with salt, pepper, onion powder, Italian seasoning and paprika.
• Cook until the beef is browned and the onion is softened.

Drain the fat

• Use tongs and a paper towel to remove the excess fat from the skillet.

Add garlic, Worcestershire and tomatoes

• Stir in the minced garlic and Worcestershire sauce.
• Add the tomato sauce, diced tomatoes, beef broth and bay leaves.

Simmer the sauce

• Cover and let simmer so the flavors come together.

Add the macaroni

• Remove the lid and take out the bay leaves.
• Stir in the uncooked elbow macaroni so it is submerged in the sauce.

Cook covered until the pasta is tender

• Cover again and simmer on low until the pasta is cooked.

Serve

• Serve the goulash topped with shredded cheddar cheese.