Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft and the onion is translucent, not browned. Don't brown the onion as it will continue to brown with beef.

Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon. Drain any excess grease.

Stir in the beef stock, tomato sauce, diced tomatoes with their juice, paprika, Worcestershire sauce (if using), and season with salt and pepper.

Add the uncooked elbow macaroni to the pot. Stir well and simmer for about 15 minutes, or until the macaroni is tender. If the goulash seems too thick, you can add a little more beef stock or water.

Once the macaroni is cooked and the heat is turned off, stir in the shredded cheddar cheese until it melts and blends into the goulash. Stir quickly to mix cheese throughout, it should melt easily and incorporate into the sauce.

Garnish with chopped parsley. Serve hot and enjoy!