In a large pot or Dutch oven, heat ground beef over medium heat. If you are using a low fat ground beef, add vegetable oil to prevent from sticking. Break into pieces and cook fully, approximately 5-9 minutes.
Drain ground beef, discarding any liquid or grease left behind. You don't have to wipe it clean, just pour it out.
Add 1 tablespoon vegetable oil to the hot pot and add bell peppers, onions and garlic. Saute for 3-4 minutes or until the start to soften. You don't want them to be fully softened.
Add diced tomatoes in juice, tomato sauce, tomato pate, bay leaves, smoked paprika, black pepper, beef broth, gravy master, dried oregano and dried parsley. Bring to a low simmer.
When simmering, add dry elbow macaroni being mindful to stir often and scrape the bottom of the pot as it tends to stick.
Simmer for an additonal 15-18 minutes or until macaroni is al dente.
Remove from heat and stir in shredded cheddar cheese.
Sample the goulash to determine if it needs additional salt. Since beef broths vary in saltiness, I wait until the very end to decide if it needs additional seasoning.
Allow to sit for 5-10 minutes before serving.
If you've tried this recipe, come back and let us now how it was!