Heat olive oil in a large pot over medium-high heat, then add the ground beef and diced onion, cooking and stirring until the beef is browned and the onion becomes soft and translucent.
Continue cooking until any excess liquid evaporates, then add garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne, stirring until the spices become fragrant.
Pour in the broth, marinara sauce, and diced tomatoes, then add water by rinsing the sauce jar and pour it into the pot, stirring in soy sauce before bringing everything to a gentle simmer.
Reduce the heat and let the mixture simmer so the flavors develop and deepen, stirring occasionally to keep everything evenly combined.
Increase the heat slightly and bring the mixture back to a steady simmer, then stir in the elbow macaroni, ensuring the pasta is mostly submerged in the liquid.
Cook the pasta while stirring occasionally until it becomes just tender, checking early to avoid overcooking.
Remove the pot from heat and discard the bay leaves, then stir in the shredded cheddar and chopped parsley until melted and well incorporated.
Cover the pot and let the goulash rest briefly before serving, allowing the sauce to thicken and flavors to settle.
