In a large dutch oven or soup pot over medium high heat, cook ground beef and onion until beef is no longer pink and browned (about 5 minutes). Crumble beef while cooking. Drain off grease.
Add garlic and cook until fragrant, about 30 seconds. Add diced tomatoes, tomato sauce, beef broth, salt, pepper, Italian seasoning, sugar, steak sauce and bay leaf. Stir to combine.
Bring to a gentle boil and add elbow macaroni. Stir to combine. Cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Remove from heat and discard bay leaf. Stir in cheese until melted.