Southern Goulash with Cheesy Goodness

Brown the Beef and Vegetables:
In a large deep skillet or Dutch oven, cook the ground chuck over medium-high heat. Add the chopped onion and bell pepper. Cook until the beef is browned and the vegetables are softened. Drain any excess fat.

Add the Tomatoes and Seasonings:
Stir in the stewed tomatoes, breaking them up with a spoon. Add tomato sauce, sugar, Worcestershire sauce, Italian seasoning, garlic salt, seasoning salt, black pepper, and, if desired, Cajun seasoning and Tabasco.

Add Pasta and Water:
Mix in the uncooked elbow macaroni and pour in 4 cups of water. Stir well to combine.

Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally to prevent sticking, until pasta is tender and water is mostly absorbed. Add a splash more water if needed during cooking.

Add Cheese:
Stir in the Parmesan cheese. Top with cheddar cheese and either broil or bake in the oven at 350°F for a few minutes until bubbly and golden, or cover on the stovetop to melt.

Serve:
Spoon into bowls while hot and enjoy with a side of cornbread or a crisp salad for a complete meal.

Serving and Storage Tips:

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