In a large pot, heat over medium heat for about 5 minutes. Add the ground beef along with diced onion and minced garlic, cooking until the beef is browned and the onions are translucent, roughly 7-10 minutes.

Once the meat is browned, stir in a generous amount of tomato sauce and beef broth, ensuring the mixture is well combined. Sprinkle in Italian seasoning, then add the elbow macaroni, pressing it down to submerge most of the pasta in the liquid.

Bring the pot to a gentle boil, then reduce the heat to low and cover with a lid. Allow it to simmer for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.

Once the pasta is cooked to perfection, stir in the shredded cheese of your choice until melted and creamy.

Remove the pot from heat and serve hot, topping each bowl with freshly chopped herbs like parsley or basil.