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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.
Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 5 minutes. Add the tomato paste and cook for 3 minutes.
Add garlic, thyme, paprika ,oregano pepper and salt. Cook for 30 sec, until garlic is fragrant
Pour in the broth, crushed tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)