Step 1

In a large skillet, cook ground meat over medium-high heat until browned. Break it into small pieces, cooking halfway through. Remove from the pan and set aside.

Step 2

If needed, add olive oil to the pan and heat over medium. Add minced garlic and diced onion, sautéing until the onions are translucent.

Step 3

Return the meat to the pan and stir in water, beef broth, tomato sauce, and diced tomatoes. Mix well to create the base.

Step 4

Add Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper. Stir to evenly distribute the seasonings.

Step 5

Lower heat, cover, and let simmer for 20 minutes, stirring occasionally to develop flavors.

Step 6

Stir in the elbow macaroni, ensuring it’s evenly mixed. Cover and simmer for another 30 minutes, stirring occasionally.

Step 7

Remove bay leaves and stir in shredded cheddar cheese until melted. Sprinkle mozzarella on top and let it melt slightly before serving.