Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces until it’s well browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until the onion turns translucent.

Incorporate the diced green and red bell peppers. Cook for another 2 to 3 minutes until the peppers begin to soften.

Stir in the crushed tomatoes, tomato sauce, and tomato paste, ensuring even distribution throughout the mixture.

Sprinkle in the paprika, dried oregano, dried basil, salt, and black pepper. Mix well to combine the seasonings.

Fold in the elbow macaroni, coating it well with the sauce.

Reduce heat to low, cover the skillet, and allow it to simmer for 15 to 20 minutes, stirring occasionally until the macaroni is cooked al dente.

In the last minutes of cooking, scatter the shredded cheddar cheese over the top. Cover until the cheese completely melts.

Serve hot for a satisfying meal that warms the soul.