In a dutch oven over medium-high heat, heat the oil and brown the ground beef until there is no more pink. Drain the grease and transfer the cooked ground beef to a bowl and set aside.

Return the dutch oven to the heat and add the onions. Cook and stir occasionally until it starts to become translucent about 3 minutes. Add the minced garlic and cook for about 2 minutes until fragrant, stirring occasionally so it does not burn.

Add the ground beef back to the dutch oven along with the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, seasonings, and bay leaves. Stir to combine and bring the pot to a boil. Then reduce the heat to low and simmer covered for 10 minutes.

Stir in the uncooked macaroni noodles and continue to simmer covered on low heat, stirring occasionally, for an additional 10 minutes until the noodles are al dente or it reaches the desired texture.

Remove from the heat and discard the bay leaves. Add in the cheddar cheese prior to serving and garnish with fresh chopped parsley.