Heat olive oil in a large pot over medium-high heat. Add diced onion and bell pepper, cooking 3–4 minutes until softened. Add ground beef and cook, breaking apart, until browned — about 8–10 minutes. Drain excess fat, leaving a thin layer.

Add minced garlic and stir for 30 seconds. Add smoked paprika, Italian seasoning, seasoned salt, and Worcestershire sauce, stirring 10–15 seconds to coat.

Pour in tomato sauce, diced tomatoes, and beef broth. Add bay leaves and macaroni. Stir thoroughly to submerge the pasta.

Bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered 18–22 minutes, stirring every 5 minutes, until pasta is tender.

Remove and discard bay leaves. Stir in shredded cheddar until fully melted. Let rest 1–2 minutes. Taste and adjust seasoning. Serve hot!