Step 1

In a large pot or dutch oven cook ground beef, onion and garlic over medium heat until no pink remains. Drain off excess fat.

Step 2

Add in salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar and bay leaves. Simmer for about 20 minutes, with cover on.

Step 3

Add elbow macaroni and simmer covered for 15-20 minutes or until pasta is tender.

Step 4

Remove and discard bay leaves. Top with shredded cheese and replace lid, let sit 5 minutes or until cheese is melted.