Heat a large Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until no pink remains, then spoon off excess grease.

Add the chopped onions to the pot. Sauté about 5 minutes, until the onions are soft and translucent.

Stir in the garlic, water, beef broth, tomato sauce, diced tomatoes (with juices), Worcestershire sauce, Italian seasoning, oregano, bay leaves, salt, garlic powder, and pepper. Mix to combine.

Cover the pot and bring to a gentle simmer. Cook for 20–25 minutes to allow the flavors to meld.

After the sauce has simmered, add the uncooked elbow macaroni and stir so the pasta is submerged.

Cover again and simmer for about 4–5 minutes, stirring once or twice, until the pasta is al dente.

Remove the pot from heat. Discard the bay leaves. Serve immediately, topped with shredded cheddar cheese.