1. Begin by heating a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it cooks, until it’s browned and cooked through, about 5-7 minutes.

2. Once the beef is browned, add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.

3. Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, to allow the flavors to meld together.

4. While the beef mixture is simmering, cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.

5. Once the beef mixture has simmered and the flavors have blended, add the cooked macaroni to the skillet and stir until well combined. Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and gooey.