1. Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and soft.

2. Add the ground beef to the skillet, breaking it up as it cooks. Cook until browned, then drain the excess grease.

3. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 8–10 minutes to build flavor.

4. While the sauce simmers, cook the elbow macaroni in salted water until al dente. Drain well.

5. Combine the beef mixture and cooked pasta in a large bowl or the pasta pot. Stir gently.

6. Transfer the mixture into a greased 9×13” casserole dish.

7. Sprinkle the shredded cheddar cheese evenly over the top.

8. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden brown.

9. Let cool for 5 minutes before serving.