1-First, preheat the oven to 350 degrees Fahrenheit and cook the elbow macaroni in salted boiling water for 3 minutes less than the package instructions, then drain it to keep the pasta firm. Next, in a large skillet over high heat, brown the 2 pounds of ground beef and the finely chopped yellow onion for 6-7 minutes, breaking up the meat as it cooks to ensure even cooking. After draining any excess fat, add the 3 cloves of minced garlic and cook for about 1 minute until it’s fragrant, which helps build a robust base.

2-Then, stir in 1 tablespoon of Worcestershire sauce, 2 cans (15 ounces each) of tomato sauce, and 2 cans (14.5 ounces each) of petite diced tomatoes to create a savory sauce. Season the mixture with 1 1/2 tablespoons of Italian seasoning, 2 teaspoons of salt, and 1/2 teaspoon of freshly ground black pepper, adjusting to your taste for the perfect balance. Combine the drained macaroni and 1 cup of shredded cheddar cheese into the skillet, stirring everything well to mix the flavors.

3-Finally, bake the mixture in the preheated oven for 20-25 minutes until it’s bubbly and the cheese melts completely. If your skillet isn’t oven-safe, transfer the mixture to a casserole dish before baking to avoid any mishaps. Remember, adding salt to the pasta water enhances the overall flavor, making this Southern Old Fashioned Goulash a hit for family dinners.