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In a large sauté pan or pot, sauté the beef with the salt and olive oil until just browned, about 5 minutes. Remove the beef from the pan and set aside.
Add the onions, bell pepper, carrots, celery, and garlic, and cook, stirring regularly, for about 5 minutes. Add the tomato paste, Worcestershire sauce, mustard, pepper, paprika, oregano, and basil. Stir.
Add the beef back to the pan and stir. Add the macaroni and chicken stock and stir. If the liquid doesn't just cover everything, add a little bit of water. Bring the mixture to a simmerand cook, uncovered, for 10 to 12 minutes, until macaroni is al dente.
Stir in the cheese and serve.