1. Preheat your oven to 350°F (175°C).

2. Cook the elbow macaroni according to the package instructions, drain, and set aside.

3. In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. Drain excess fat.

4. Add the chopped onion and bell peppers to the skillet and cook until they are tender, about 5 minutes.

5. Stir in the garlic powder, onion powder, diced tomatoes with their juice, salt, and pepper. Let everything simmer together for about 10 minutes, allowing the flavors to meld.

6. In a large mixing bowl, combine the cooked macaroni with the beef and vegetable mixture. Stir in 1 cup of the shredded cheddar cheese.

7. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese evenly on top.

8. Bake for 20 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.

If you’re looking to switch things up, try adding a can of corn or some sliced mushrooms to the mixture for extra veggies. You could also use ground turkey or chicken instead of beef for a lighter version. For a bit of a kick, mix in some chopped jalapeños or a dash of hot sauce. If you prefer a creamier casserole, add a can of cream of mushroom soup to the mix before baking.