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In a large deep pot over medium-high heat add a drizzle of oil. Add the onion & red pepper and fry until soft and just starting to pick up colour. Add the garlic and fry for another minute or so.
Add the beef and break up it with your wooden spoon until well crumbled and browned. Stir in 1 heaped tbsp tomato puree and fry for a couple of mins, then pour in the passata, beef stock, Worcestershire sauce and all of the seasonings & spices. Give it a stir, then stir in the kidney beans & dried macaroni.
Bring to a steady simmer and stir occasionally until the macaroni is about 90% cooked through and the sauce has mostly thickened, but still fairly saucy. If the sauce begins to thicken too much before the macaroni cooks, just gradually add in water or stock as needed until the macaroni is al dente.
Turn off the heat and stir in 1 cup of cheese until it melts. Check for seasoning/spice and adjust if needed, then sprinkle the rest of the cheese on top (measure with love). Pop the lid on and allow the residual heat to melt the cheese. The pasta will absorb more liquid and finish cooking during this. You can also melt it under the grill/broiler.
Sprinkle over coriander/cilantro & jalapeños (optional) then serve up and enjoy!