Instructions

1. Step 1: Place 2 tablespoons of olive oil in a large Dutch oven or pot and heat it over medium-high heat.
2. Step 2: Once the oil is hot, add 1 chopped onion and sauté until it is slightly softened, about 3 minutes.
3. Step 3: Add 3 chopped garlic cloves to the pot and cook for an additional minute.
4. Step 4: Add 1 1/2 pounds of ground beef to the pot, breaking it up into small pieces with a wooden spoon. Cook until there is no pink remaining in the beef, about 5 minutes.
5. Step 5: If there is a lot of liquid or fat in the skillet, drain most of it and discard.
6. Step 6: Add 1 (15 oz.) can of beef broth, 1 (15 oz.) can of tomato sauce, 1 (15 oz.) can of diced tomatoes, 1/2 cup of water, 1 tablespoon of Worcestershire sauce, 1 teaspoon of seasoned salt, 2 teaspoons of dried Italian seasoning, 1 tablespoon of ground paprika, and 1/2 teaspoon of ground black pepper to the pot. Stir to combine.
7. Step 7: Bring the mixture to a simmer.
8. Step 8: Add 2 cups of elbow macaroni to the pot and return the mixture to a simmer.
9. Step 9: Reduce the heat to medium-low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally.
10. Step 10: Remove the pot from the heat and fold in 1 cup of grated sharp cheddar cheese. Stir until the cheese is completely melted into the sauce.
11. Step 11: Serve the goulash topped with chopped fresh herbs, such as parsley, chives, or dill, if desired.