Heat a large Dutch oven or deep skillet over medium-high heat. Add the vegetable oil only if the pan or beef needs it, then add the ground beef and diced onion.

Cook the beef and onion for 6–8 minutes, breaking the meat into small pieces as it browns. Continue until the beef is no longer pink and the onion is softened, then drain excess grease if necessary.

Add the minced garlic and cook for about 30 seconds, stirring constantly. Stop as soon as the garlic is fragrant so it does not scorch.

Stir in the tomato sauce, undrained diced tomatoes, beef broth or water, Worcestershire sauce, Italian seasoning, paprika, kosher salt, black pepper, and optional bay leaf. Scrape the bottom of the pan to loosen any browned bits.

Bring the tomato mixture to a boil over medium-high heat. Stir in the uncooked elbow macaroni once the liquid is bubbling.

Reduce the heat to medium-low, cover the pan, and simmer for approximately 12–15 minutes. Stir every few minutes to keep the pasta from settling or sticking to the bottom.

Cook until the macaroni is tender and most of the liquid has been absorbed. If the mixture becomes too thick before the pasta is tender, add broth gradually and continue cooking.

Remove the bay leaf and taste the goulash, adjusting the salt and pepper as needed. Let it rest for 5 minutes, then serve with optional shredded cheddar cheese.