In a large pan, heat some olive oil over medium-high heat. Add the ground meat and cook it until it's about halfway done, about 4-5 minutes.

Remove the pan from heat, then stir in the garlic and diced onion. Return to heat and cook until the meat is fully browned and the onion is translucent.

Pour in the water and beef broth, followed by the tomato sauce and diced tomatoes. Sprinkle in your Italian seasoning, Adobo seasoning, bay leaves, seasoned salt, and black pepper. Mix everything well.

Lower the heat, cover the pan, and allow it to cook for around 20 minutes, stirring occasionally.

Add the uncooked elbow macaroni directly to the skillet, stirring until well combined. Cover again and let it simmer for about 30 minutes, ensuring the pasta cooks through.

Once everything is cooked, remove the bay leaves. Add only the cheddar cheese into the mixture first, stirring until melted and combined. Serve with the mozzarella sprinkled on top right before enjoying.