In a large deep skillet or Dutch oven over medium-high heat, brown the ground beef for 6-8 minutes, breaking it apart with a wooden spoon, until completely cooked with no pink remaining. Drain excess fat if more than 1-2 tablespoons has accumulated.

Add the diced onion and green bell pepper to the beef. Cook for 3-4 minutes, stirring occasionally, until vegetables soften and onion becomes translucent. Add minced garlic and cook for 1 minute more, stirring constantly.

Push the beef and vegetables to the sides of the pan. Add tomato paste to the center and cook for 2 minutes, stirring it around to caramelize and remove the raw taste.

Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add paprika, Italian seasoning, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.

Stir in the dry elbow macaroni, making sure all pasta is submerged in the liquid. If needed, add a splash more broth or water to just barely cover the pasta.

Reduce heat to low, cover with a lid, and simmer for 12-15 minutes. Stir every 3-4 minutes to prevent sticking. The pasta is done when tender and most liquid has been absorbed. If the mixture seems dry before pasta is cooked, add broth 1/4 cup at a time.

Remove from heat. Sprinkle shredded cheddar cheese over the top and stir gently until melted and incorporated into the sauce.

Let the goulash rest for 5 minutes before serving to allow the sauce to thicken. Serve hot.