There's nothing fancy about Cheesy Mac and Beef. It's an inexpensive one-pot comfort dish to make any night of the week. I like to have a small bowl for dinner then snack on the rest straight from the fridge.
Heat olive oil in a large sauté pan or dutch oven over medium heat. Sauté onions, peppers, and garlic under nearly translucent.
Move the vegetables to the back side of the pan then tilt the pan towards you to coat the cleared area with oil. Add oil if needed. Add the beef to the cleared area and break in to small bits with a wooden spoon. When beef has nearly all browned, mix with vegetables and season with salt and pepper.
Stir in dried pasta, crushed tomatoes, and water with the beef and vegetables. Cover and simmer over medium low heat for about 15 minutes or until pasta is nearly al dente.
Remove lid, add 2 tablespoons parsley and continue to cook for a few minutes until the sauce has reduced and the pasta is cooked.
Remove pan from heat and stir in 4 ounces of the grated cheese. Taste for seasoning.
Serve topped with more freshly grated cheese and fresh parsley.