Cook the macaroni in a large pot of salted boiling water for about 12 minutes. Drain it 1 minute before the recommended time and reserve ½ cup of pasta water.

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, green bell pepper, and celery. Cook for 6-8 minutes until softened.

Add minced garlic and cook for another 30 seconds.

Add the Creole seasoning, paprika, black pepper, and cayenne to the vegetables.

Stir in the diced tomatoes, tomato sauce, and Worcestershire sauce.

Bring to a simmer and cook uncovered for 10-12 minutes, stirring occasionally.

Combine the drained macaroni with the sauce, stirring until every piece is coated. If the sauce is too thick, add a splash of reserved pasta water.

Stir in the shredded cheddar cheese, reserving some for topping.

For a stovetop dish, cover and heat over low until the cheese melts.

For a baked version, transfer to a greased baking dish, top with remaining cheese, and bake at 375°F for 15-20 minutes until bubbly and golden.