In a large pot with water, cook the elbow macaroni according to package instructions. When cooked, leave to drain in colander.
Heat oil in a pan over medium-low heat, sauté onion with butter or oil until onions start to brown. Add Italian seasoning, garlic powder, minced garlic, and kosher salt.
Add ground beef and cook until brown, 5-8 minutes.
Add beef broth, green bell pepper, and celery.
Stir in tomato sauce. Combine well.
Add Worcestershire sauce, diced tomatoes, and tomato paste.
Add cooked elbow macaroni. Allow to simmer in sauce for 2-4 minutes, stirring periodically to stop it from sticking to the pan.
Serve and top with shredded cheddar and garnish.