Step 1

In a large skillet or Dutch oven, cook beef, onion and garlic over medium-high heat until beef is no longer pink and onion is tender, four to five minutes, breaking beef into crumbles as it cooks. Drain. Editor's Tip: You can skip the draining step if you use lean ground beef or are OK with some extra fat.

Step 2

Stir in tomatoes, tomato sauce, broth, Worcestershire sauce and seasonings, and bring to a boil. Editor's Tip: Want to bring this dish closer to the Hungarian version? Add some sweet paprika in place of (or alongside) the Italian seasoning.

Step 3

Stir in macaroni. Reduce heat and simmer, covered, until macaroni is tender, 15 to 20 minutes, stirring occasionally. If you like your pasta more al dente, start sampling noodles after 9 or 10 minutes, and turn off the heat whenever it's to your liking.

Step 4

Remove from heat. Sprinkle with cheese if desired. Cover and let stand until cheese is melted, about five minutes. Editor's Tip: If you don't have cheddar in the fridge, don't be afraid to sprinkle this dish with Parmesan, mozzarella or a combo of the two.