Ingredients

• 1 tablespoon olive oil
• 2 pounds ground beef
• 1 large onion , diced
• 4 cloves garlic , minced
• 2 large bay leaves
• 2 tablespoons Hungarian paprika
• 2 teaspoons Italian seasoning
• 2 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 1 pinch cayenne pepper , or to taste
• 1 quart chicken broth or water
• 1 , 24 ounce
• 1 , 15 ounce
• 1 cup water
• 2 tablespoons soy sauce
• 2 cups elbow macaroni
• 0.25 cups chopped Italian parsley
• 1 cup shredded white Cheddar cheese , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a pot over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly and onion is translucent, about 5 minutes. Continue to cook and stir until liquid is evaporated, 3 to 5 minutes. Add garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne.
3. 3 Cook, stirring occasionally, until flavors come together, about 3 minutes. Pour in broth, marinara sauce, and diced tomatoes. Pour water into the sauce jar, swirl, and pour into the pot. Stir in soy sauce; bring to a simmer. Reduce the heat to medium and simmer until flavors intensify, about 30 minutes.
4. 4 Increase the heat to medium-high and bring to a rapid simmer. Stir in macaroni; cook, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
5. 5 Remove from the heat and discard bay leaves. Stir in Cheddar and parsley. Cover and let rest for 5 minutes. Taste and season as desired.

Nutrition per serving