Bring a large pot of salted water to a boil. Add in 8 ounces of elbow macaroni; cook until al dente, about 8 to 10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef, breaking it up as it cooks for about 5 minutes until browned. Add 1 chopped onion and 2 cloves of minced garlic; cook for an additional 3 to 4 minutes until the onion is translucent.

Sprinkle in 1 teaspoon of garlic powder, 1 tablespoon of Italian seasoning, and salt and black pepper to taste. Stir to combine and let flavors meld for about 1 minute. Pour in 15 ounces of tomato sauce.

Reduce heat to low and let the meat sauce simmer gently for about 20 minutes, stirring occasionally.

Add the drained elbow macaroni into the skillet with the meat sauce. Stir gently to combine until the pasta is coated.

Remove from heat and let it sit for a minute. Serve in bowls, optionally topped with freshly grated cheese.