Non-traditional Goulash recipe

I have always been intrigued to try new recipe. The other day someone posted a recipe of Goulash and after a few more digging, I found that the dish is originally from Hungary. Then of course the Americans also have their own version of Goulash. After reading about it I decided to add something Italian to my Goulash. This will probably infuriate the Hungarian for playing off with one of their national dishes ; but...my version tasted so good. So, here is my non-traditional Goulash recipe, a mix of Hungarian, American and Italian.

Ingredients:
750 grams ground beef
1 can (800 grams) diced tomatoes
1 can (400 grams)  tomato paste
2 medium yellow onions, chopped
2 medium green peppers, chopped
2 tbsp garlic salt
2 tsp ground black pepper
500 grams macaroni
1 tbsp dried rosemary
1 tbsp dried basil
1 cup of cheddar cheese
1 cup of monterey  jack cheese

Preparations:
In a large pot, brown the ground beef until it's no longer pink colour. Add onions and peppers, mixed until the vegetables are soften.
Season with garlic salt and pepper.
Add tomato paste, diced tomatoes, rosemary and basil. Mix well.
Simmer for 10 minutes in medium heat. Meanwhile in another pot, add water to boil, generously seasoned with salt. Cook the macaroni until al-dente, about 6 minutes.
Drain the cooked macaroni and add it to the beef mixture. Stir well.
Add the cheese and mix it until it's combined. (PS: Save some cheese for garnish)

Serve immediately in a bowl and top it with the leftover cheese.

This is the kind of food that gets better after time. To reheat, add 1 cup of chicken stock to the pot, stir and leave it in medium heat.

Enjoy!