Step 1

In a large skillet over medium-high heat, cook the ground beef or turkey until browned and halfway cooked. Set aside.

Step 2

In the same pan, add olive oil if needed and sauté the minced garlic and diced onion until soft and fragrant, about 5 minutes.

Step 3

Return the meat to the pan and add water, beef broth, tomato sauce, and diced tomatoes. Stir well to combine.

Step 4

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

Step 5

Cover and simmer on medium-low heat for about 20 minutes, stirring occasionally to allow the flavors to meld.

Step 6

Stir in the uncooked elbow macaroni. Cover the skillet and continue simmering for an additional 30 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.

Step 7

Remove the bay leaves and stir in the shredded cheddar cheese until melted.

Step 8

Sprinkle shredded mozzarella cheese over the goulash just before serving, allowing it to melt slightly for a gooey, irresistible finish.

Step 9

Serve with crusty bread for dipping, a side salad for a refreshing contrast, or steamed vegetables to balance out the meal.

Step 10

Top with fresh herbs like parsley or basil for a pop of color and flavor.