Preheat your oven to 375°F. Grease a 9x13-inch casserole dish and set aside.

Heat a large skillet or deep pan over medium heat. Cook the ground beef, breaking it up as it cooks. Drain any excess grease.

Add the onion, bell pepper, and garlic to the skillet with the beef. Cook for 3-4 minutes until softened. Stir in the salt, pepper, and smoked paprika.

Mix in the ketchup, mustard, tomato sauce, worcestershire sauce, diced tomatoes (undrained), and beef stock. Stir to combine and bring the mixture to a light simmer.

Stir in the uncooked pasta, ensuring it is evenly coated and submerged in the sauce. Cover the skillet and cook over medium-low heat for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.

Reduce the heat to low and stir in the velveeta. Mix until melted and smooth, coating the pasta thoroughly. If the mixture seems too thick, add a splash of beef stock to loosen it.

Transfer the mixture into the prepared casserole dish and spread out evenly. Top with the shredded cheddar cheese.

Bake uncovered for 20-25 minutes, or until the cheese has melted and is bubbling. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!