Cook the macaroni according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, cook the ground beef seasoned with salt and pepper until browned. Remove from skillet and set aside.

In the same skillet, melt the butter and add the yellow onion, bell pepper (if using), and mushrooms (if using). Cook until softened. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the flour to form a roux, cooking for a couple of minutes. Add the roasted tomato paste and cook for another minute, stirring constantly.

Deglaze the skillet with a splash of red wine, scraping up any browned bits from the bottom of the skillet.

Gradually stir in the beef broth, tomato sauce, diced fresh tomatoes, and the beef bouillon cube. Bring to a simmer.

Add Worcestershire sauce, yellow mustard, ketchup, dried oregano, dried basil, dried parsley, soy sauce or anchovy paste, and smoked paprika. Let simmer for a few minutes until the sauce starts to thicken slightly.

Return the browned beef to the skillet. Add the cooked macaroni and the cheddar cheese mix. Stir well until the cheese is melted and the mixture is evenly combined. Season with red pepper flakes or cayenne pepper to taste.

Stir in the half and half and cook for another couple of minutes until everything is heated through and the sauce is creamy.

Garnish with fresh basil, oregano, or parsley, and top with cooked and crumbled bacon.