In a large pot over medium-high heat, cook and crumble the ground beef until it’s browned and cooked through, about 8 minutes. Drain the excess grease.

Stir in the Italian seasoning, seasoned salt, and garlic powder along with the tomato paste. Cook for a minute to enhance flavors.

Add the diced onions, green peppers, and celery. Cook for about 4 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute.

Pour in the tomato sauce, mixing it thoroughly with the meat and veggies until combined.

Add the Worcestershire sauce, undrained diced tomatoes, and your choice of chicken or beef broth. Stir to blend.

Toss in the uncooked elbow macaroni, stirring to evenly distribute. Bring to a gentle boil.

Cover the pot for 4 minutes. Uncover and stir to lift ingredients that may have settled.

Partially cover and let it boil for an additional 4 minutes while stirring occasionally.

Heat for another 2-3 minutes until the macaroni is fully cooked. Taste to ensure doneness.

If desired, sprinkle in the shredded cheddar cheese, stirring until melted and combined. Serve hot.