Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic, cooking for about 6–8 minutes until browned.

Pour in the tomato sauce and beef broth, stirring well to combine. Sprinkle in the Italian seasoning and mix thoroughly.

Add the elbow macaroni to the pot, ensuring it's mostly submerged. Increase heat slightly to bring to a gentle boil, about 3–4 minutes.

Once boiling, reduce heat to low and cover the pot. Allow the Beefaroni to simmer for about 15 minutes, stirring occasionally.

Remove from heat and stir in the shredded cheese until melted and mixed throughout. Optionally garnish with parsley or basil and Parmesan.