Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, cooking for 5 minutes until the onion becomes translucent and softened.
Add ground beef to the pot, breaking it apart with a wooden spoon. Cook for 6-8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.
Add seasoned salt, Italian seasoning, and bay leaves. Stir well and bring the mixture to a gentle boil.
Once boiling, add the uncooked elbow macaroni. Stir to ensure all pasta is submerged in the liquid.
Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until pasta is tender and sauce has thickened. Add more broth if mixture becomes too thick.
Remove and discard bay leaves. Stir in shredded cheddar cheese until melted and evenly distributed.
Taste and adjust seasoning if needed. Let rest for 5 minutes before serving to allow sauce to thicken slightly.
