8 ounces elbow macaroni
1 tablespoon olive oil
1 1/2 pounds ground chuck
1 green bell pepper, seeded and chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
3/4 cup chopped carrots
1 teaspoon finely chopped garlic
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
15 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon light brown sugar
2 cups shredded Muenster cheese
2 hamburger buns, finely chopped
Garnish: fresh parsley leaves
How to Make It
Preheat oven to 375°.
Cook macaroni 3 minutes less than package directions. Drain. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add beef and cook, breaking into pieces, until browned, about 6 minutes. Drain grease, return meat to pan. Stir in bell pepper, onion, carrots, garlic, salt, and pepper and cook, stirring often, until peppers are tender, about 5 minutes.
Stir in tomato sauce, Worcestershire sauce, brown sugar, dry mustard, and 1 1/2 cups water; stir to combine, bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.
Add pasta to meat mixture and stir to combine. Pour into a lightly greased 7 x 11-inch casserole dish. Top evenly with cheese. Sprinkle with bread pieces and bake at 375° 20 minutes or until cheese is bubbly and lightly golden brown. Garnish with fresh parsley leaves.