Cheese is optional, but my family loves adding it! If you choose to include it, shred cheese from a block and let it sit at room temperature before starting. It’s best to avoid pre-shredded cheese since it contains cellulose, which can prevent it from melting smoothly.

In a large pot, cook and crumble the ground beef over medium-high heat until fully browned, about 8 minutes. Drain any excess grease.

Stir in the seasonings and tomato paste.

Add the onions, peppers, and celery, cooking for about 4 minutes. Then, stir in the garlic and cook for another minute.

Pour in the tomato sauce and stir until everything is well combined.

Add Worcestershire sauce, diced tomatoes (with their liquid), and chicken broth.

Stir in the uncooked macaroni and bring the mixture to a gentle boil.

Cover the pot and cook for 4 minutes. Uncover and use a silicone spatula to gently lift anything that may have stuck to the bottom.

Partially cover the pot and cook for another 4 minutes, stirring again to prevent anything from sticking.

Continue heating for another 2-3 minutes until the macaroni is fully cooked. Test a noodle for doneness. Turn off the heat and allow the pasta to absorb the remaining liquid.

If you like, slowly add the cheese and stir until it’s melted and well mixed. Serve and enjoy!