Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7–8 minutes. Drain any excess grease if needed.

Stir in the garlic and cook for 30 seconds, until fragrant.

Add the beef broth, marinara sauce, diced tomatoes (with their juices), Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and bay leaves. Stir well and bring to a boil.

Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to develop.

Increase the heat to medium and stir in the dry elbow macaroni. Cover and cook for 10–12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed. If the mixture gets too thick before the pasta is fully cooked, stir in a splash of broth or water.

Remove and discard the bay leaves. If using, stir in the shredded cheddar cheese until melted and evenly incorporated. Taste and adjust the seasoning with additional salt and pepper, if needed.

Serve warm, garnished with chopped parsley if desired.