Heat Ground chuck, chopped onion and garlic, in a deep iron skillet and cook until browned. Drain.
Stir in tomatoes, parsley, oregano, beef bouillon, water and macaroni. Cover and cook over low heat stirring often, until macaroni softens about 15-20 minutes, add more water (1/2 cup at a time) if macaroni is still too firm.
Cover pasta with shredded cheddar cheese and place pan in a 350 degree oven. bake in the oven until cheese has melted.