Begin by placing a large pot on the stove over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook for about 5-7 minutes until browned. When the beef is fully cooked, toss in the diced onion and minced garlic, stirring until the onion is translucent and fragrant, about 3 minutes.

Pour in the tomato sauce and beef broth (or water) into the pot with the browned beef mixture. Sprinkle the Italian seasoning over the top and stir everything together thoroughly, ensuring the beef is well-coated with the sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 2 minutes.

Stir in the elbow macaroni, ensuring that it is mostly submerged in the sauce. Increase the heat slightly until the mixture begins to boil. Once bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking.

After 15 minutes, carefully remove the lid and check the pasta. It should be tender and the sauce thickened. If needed, let it simmer for an additional few minutes uncovered, stirring occasionally. If the mixture seems too thick, add a splash of water or broth to loosen the sauce.

Once the pasta is perfect, remove the pot from the heat and stir in your choice of cheese until it is fully melted and creamy. If desired, you can add more cheese for an extra indulgent vibe.

Finally, serve the One Pot Beefaroni warm in bowls. Garnish with freshly chopped parsley or basil for a burst of color and freshness. Add grated Parmesan cheese on top if desired.