Cook the ground beef until no longer pink.

Chop the onions, bell pepper, and garlic.

Cook the onion and garlic over medium-high heat until softened. Add the pasta sauce, tomatoes, tomato paste, water, seasonings, bay leaves, and green bell pepper. Simmer covered for 15 minutes.

IF YOU ARE GOING TO FREEZE SOME OF THE GOULASH, REMOVE THAT PORTION NOW.

Portion the macaroni correctly based on any removed goulash, then stir into the stew. Continue to simmer, covered, stirring occasionally until the pasta is tender, about 20 minutes.

Grate the cheese, remembering to portion based on any removed goulash. Remove and discard the bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes, or until melted. Serve.

Further freezing instructions: Freeze the goulash base by itself, and freeze separately the portion of cheese (or leave ungrated that section of cheese and grate it once you have thawed and reheated the base. Cook macaroni noodles separately and stir together before adding the cheese, lidding it, and letting it sit for a few minutes.