1. Brown the Meat and Aromatics: In a large skillet or Dutch oven, cook the ground beef (or turkey) over medium heat, breaking it up with a spoon, until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook for another 3-5 minutes, or until the onion softens and becomes translucent and the garlic is fragrant. This step builds the foundational flavors for your dish.

2. Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained), tomato sauce, dried Italian seasoning, salt, and black pepper. Mix everything well to combine. Bring the mixture to a gentle simmer.

3. Introduce Pasta and Broth: Add the uncooked elbow macaroni and the beef or vegetable broth to the skillet. Stir thoroughly to ensure the pasta is submerged in the liquid.

4. Simmer Until Pasta is Tender: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom. The pasta will swell and become soft, indicating it’s ready.

5. Stir in the Cheese: Once the pasta is cooked, remove the skillet from the heat. Stir in the shredded cheddar cheese until it’s fully melted and incorporated, creating a creamy, cheesy sauce.

6. Rest and Serve: Let the dish sit for a couple of minutes off the heat to allow the flavors to meld and the sauce to thicken slightly. Serve hot. You’ll notice the steam rising and the cheese stretching as you dish it out, a sign of a comforting meal.