Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Step 2: Add chopped onion and diced green bell pepper to the pot. Cook until softened, about 5-7 minutes.
Step 3: Stir in minced garlic, paprika, dried oregano, and dried basil. Cook for 1 minute until fragrant.
Step 4: Pour in the undrained diced tomatoes, tomato sauce, and beef broth (or water). Bring the mixture to a simmer.
Step 5: Add the uncooked elbow macaroni to the pot. Stir well to combine, ensuring all pasta is submerged in the liquid. Season with salt and pepper.
Step 6: Reduce heat to low, cover the pot, and simmer for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 7: Remove the pot from heat. Stir in the shredded cheddar cheese until it's melted and creamy. Taste and adjust seasonings if needed.
Step 8: Serve hot, garnished with fresh chopped parsley if desired. Enjoy your easy one-pot goulash!