Step 1: Heat olive oil in a large Dutch oven or heavy skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no pink remains, then drain any excess fat.
Step 3: Stir in the paprika, Italian seasoning, salt, pepper, and tomato paste. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavor.
Step 4: Pour in the tomato sauce, diced tomatoes (undrained), and beef broth. Stir well to combine all ingredients, then bring the mixture to a gentle boil.
Step 5: Add the uncooked elbow macaroni, stirring to ensure it's evenly distributed and submerged in the liquid. Reduce the heat to a simmer, cover the pot, and cook for approximately 15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 6: Remove from heat. Stir in the shredded cheddar cheese until it's fully melted and incorporated into the goulash. Taste and adjust seasonings if necessary.
Step 7: Serve hot, garnished with fresh parsley or chives if desired.