In a large Dutch oven, heat a drizzle of oil over medium-high heat. Add the ground beef and cook for 6-8 minutes until browned. Drain excess fat and set aside.

In the same pot, add diced onion and optional bell pepper; sauté for 5-6 minutes until softened. Stir in minced garlic and cook for an additional minute.

Add crushed tomatoes, tomato sauce, beef broth, and tomato paste, stirring to combine. Sprinkle in paprika, Italian seasoning, Worcestershire sauce, and season with salt and pepper. Simmer for about 5 minutes.

Add uncooked elbow macaroni, stirring to coat in sauce. Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.

Remove from heat, discard bay leaves, and let the goulash rest for 5 minutes. Adjust seasoning if needed and serve hot, topped with shredded cheddar cheese.