Instructions

1. 1
   In a Dutch oven, cook the ground beef and onion together until the onion softens and the meat cooks through, about 3-5 minutes.
2. 2
   Drain any grease.
3. 3
   Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper. Bring to a boil.
4. 4
   Turn heat down to medium low and simmer for 5 or 10 minutes, covered.
5. 5
   Add the elbow macaroni and simmer, covered, stirring occasionally, until the pasta is tender, about 12-15 minutes. Don’t overcook.
6. 6
   Remove the bay leaves and adjust the seasonings to taste.
7. 7
   Add the shredded cheese, optional. If you are using a Dutch oven, you can pop it in the oven and melt and brown the cheese if desired.
8. 8
   Garnish the finished dish with chopped parsley, optional.