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Heat a large heavy pot to medium heat with the olive oil. Add the ground chuck and brown. Break up the meat with a spoon or meat masher. Add the onion, carrot, and bell peppers and cook until soft. Add the garlic and cook until fragrant.
Season with the paprika, smoked paprika, oregano, and salt to taste.
Add the fire roasted and crushed tomatoes, beef stock, worcestershire sauce, soy sauce, and bay leaves and bring to a boil. Once boiling, turn the heat down to medium and let cook for 10 minutes.
Add the macaroni. Continue to cook, stirring occasionally so that the pasta doesn't stick, until the macaroni reaches al dente.
Taste test and adjust salt, pepper, and paprika to taste. Serve in bowls topped with cheddar cheese. Enjoy!