One-Pot Beef and Macaroni with Cheddar

In a large pot, brown the ground beef over medium-high heat.

While the beef is browning, dice the onion and green bell pepper.

Once the beef is cooked through, remove it from the pot and drain off the excess grease.

Add the olive oil to the same pot. Add the diced onion and green pepper and sauté for about 2-3 minutes until they begin to soften.

Add the minced garlic and cook for another 30 seconds until fragrant.

Return the cooked ground beef to the pot.

Add the tomato sauce, petite diced tomatoes, and tomato paste to the pot.

Stir in the seasoned salt, beef broth, and bay leaves.

Add the Italian seasoning, uncooked elbow macaroni, and Worcestershire sauce. Stir everything together to combine.

Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.

Remove and discard the bay leaves.

Stir in the shredded sharp cheddar cheese until it is completely melted and the sauce is creamy.

Serve hot and enjoy.