In a large skillet, heat olive oil over medium-high heat. Add the ground meat and sauté until it’s halfway cooked. Remove from heat.

Incorporate the minced garlic and diced onions into the meat. Return to heat and continue cooking until the meat is fully browned.

Pour in the water and beef broth. Add the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, and black pepper. Stir everything together until well blended.

Cover the skillet and lower the heat. Let it simmer for about 20 minutes, stirring occasionally to blend the flavors.

Add the uncooked elbow macaroni to the skillet, ensuring all ingredients are combined. Cover and let it cook for an additional 30 minutes.

After cooking, remove the bay leaves. Stir in the cheddar cheese until melted and combined, and just before serving, sprinkle on the mozzarella for an extra cheesy bite.