Preheat your oven to 350°F (175°C). In a large pot, bring water to a boil over high heat. Cook the elbow macaroni for 3 minutes less than the package directions. Drain and set aside.

Heat a large skillet over medium-high heat. Add ground beef and onion, cooking for 6-7 minutes until the beef is browned and onions are translucent. Drain any excess fat.

Stir in the minced garlic and cook for about 1 minute. Add tomato sauce, petite diced tomatoes, and Worcestershire sauce. Stir well to combine.

Add Italian seasoning, salt, and black pepper. Stir to combine, then taste and adjust seasoning as needed.

Stir the drained macaroni into the beef mixture, coating the pasta in the sauce. Fold in shredded cheddar cheese until fully incorporated.

If your skillet is oven-safe, bake the goulash directly in the skillet, or transfer to a greased 9x13-inch casserole dish. Bake for 20-25 minutes until bubbly and golden brown.

Remove from oven, let cool slightly, and serve hot.