1 pound elbow macaroni
3 tablespoons extra-virgin olive oil, plus more for tossing 1 onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 pounds ground beef
2 teaspoons ground cumin
2 tablespoons all-purpose flour
One 15-ounce can crushed tomatoes
1/2 cup chicken stock or low-sodium broth
1/4 cup heavy cream
1/4 cup chopped parsley
6 ounces sharp cheddar cheese, shredded (2 cups)
Kosher salt and freshly ground pepper
1/3 cup panko (Japanese bread crumbs)
3 scallions, thinly sliced