Heat olive oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until fragrant. Add red capsicum and cook until the onion is translucent.

Add ground beef and cook, breaking it up with a spoon as you go.

Once the beef is browned, add crushed tomatoes, kidney beans, beef broth, and uncooked macaroni. Stir well and bring to a simmer.

Reduce heat to medium, cover, and cook for 12 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.

Turn the stove OFF. Stir in half of the shredded cheese until melted and the mixture is saucy. Season with salt and pepper to taste.

Top with the remaining cheese, put the lid back on, and let it sit for 2 minutes until the cheese is fully melted. Serve immediately, garnished with fresh cilantro if desired.