Heat the olive oil in a large frypan over medium-high heat and stir in the beef mince until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian herbs, cayenne pepper and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more.
Drain off the excess grease and add the tomato paste and crushed tomatoes. Bring to a simmer then reduce heat to medium-low, cover and simmer 1 hour.
Preheat the grill and set the oven rack at about 15cm from the heat source.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined then spread into a 20x30cm baking dish. Sprinkle with Cheddar and Parmesan cheeses.
Grill in preheated oven until the cheese is bubbly and golden, about 5 minutes.