Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Once boiling, add the elbow macaroni. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the pasta is tender.

Remove from heat and stir in the shredded cheddar cheese until melted and well combined.

Serve hot, garnished with additional cheese if desired.