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

Cook the elbow macaroni in the boiling water according to package instructions, usually about 8 minutes, until al dente.

Drain the macaroni and set aside.

Crumble the ground beef into a 2-quart casserole dish.

Add the minced garlic, diced celery, and diced onion to the beef.

Microwave on high for 5-6 minutes, stirring halfway through, until the beef is browned.

Drain off any excess grease.

To the cooked beef mixture, add the sugar, tomato sauce, diced tomatoes, salt, caraway seeds, dried oregano, paprika, and a pinch of cayenne pepper.

Stir well to combine.

Microwave the beef mixture on 80% power for approximately 14 minutes, stirring halfway through, until flavors are blended and celery is tender.

Remove the casserole dish from the microwave and stir in the cooked macaroni.

Microwave for an additional 3 minutes.

Serve the quick cheesy beef goulash hot, with bread or rice on the side if desired.