Prepare the Pot: Heat a large pot over medium-high heat, then drizzle in 1 tbsp of olive oil. Saute the onions and add red pepper flakes. Once translucent, add garlic and cook for one minute, be careful not to let it burn. Next, add the ground beef. Stir occasionally and cook until the beef is thoroughly browned and no longer pink.

Excess Fat: Gently eliminate any extra fat from the pot before returning it to the stove and heating it over medium heat.

Add the tomato sauce and tomatoes: Pour in the two cans of tomato sauce and two cans of petite diced tomatoes. Give everything a good stir to combine the flavors.

Add the water, bouillon, and seasonings: Stir in three cups of water, bouillon, three tablespoons of Worcestershire sauce, two teaspoons of seasoned salt, and one tablespoons of Italian seasoning. Keep stirring until all the ingredients are well blended.

Toss in the Noodles and Water: Pour in 2 cups of uncooked macaroni noodles and 1 cup of water to the pot. Add the 3 bay leaves. Stir everything well to combine.

Cook the Pasta: Bring to a boil, then reduce the heat to a simmer. Let it cook, stirring occasionally, for about 15-20 minutes (checking the macaroni frequently) or until the macaroni noodles are soft and have absorbed most of the liquid.

Remove Bay Leaves: Once the noodles are cooked, remove the bay leaves from the pot and discard them.

Add the Cheese: Just before serving, sprinkle 1 cup of shredded cheddar cheese on top and stir until it melts into the goulash.

Serve and Enjoy