Preheat your oven to 350°F (175°C).

In a large pot, bring lightly salted water to a boil.

Cook the elbow macaroni in the boiling water according to package instructions, typically around 8 minutes, or until al dente.

Drain the macaroni and set it aside.

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks, for about 5-7 minutes.

Stir in the tomato sauce and tomato soup into the cooked beef, then add the cooked macaroni to the skillet.

Mix everything together until well combined.

Transfer the beef and macaroni mixture to a 1.

5-quart baking dish.

Sprinkle the shredded cheddar cheese evenly over the top of the mixture.

Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Serve the cheesy baked beef and macaroni goulash hot, straight from the oven.