01 -
In a large stockpot over medium heat, cook ground beef until well browned throughout. Remove beef from the pot, draining excess fat and reserving 1–2 tablespoons in the pot.
02 -
Add diced onion to the reserved fat and cook for approximately 5 minutes, stirring occasionally, until softened. Incorporate minced garlic and continue to cook for 1 minute or until aromatic.
03 -
Return browned beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir thoroughly, bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes.
04 -
Stir uncooked elbow macaroni into the simmering mixture. Cover and cook for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
05 -
Remove bay leaves and discard. Stir in shredded cheddar cheese until fully melted. Garnish with chopped fresh parsley and serve hot.