Step 1

Preheat the oven to 375 degrees F.

Step 2

Lightly grease a 7x11-inch baking dish.

Step 3

Cook the macaroni in salted boiling water, 3 minutes less than al dente, according to the package directions.

Step 4

Drain the macaroni.

Step 5

In a Dutch oven over medium-high heat, heat the oil.

Step 6

Add the ground chuck and cook, while crumbling, until browned, about 6 minutes.

Step 7

Drain the excess grease.

Step 8

Stir in the bell pepper, the onion, the carrots, the garlic, the salt, and the pepper and cook until the peppers are tender, about 5 minutes.

Step 9

Stir in the tomato sauce, the Worcestershire sauce, the brown sugar, the dry mustard, and the water, stirring to combine.

Step 10

Bring the mixture to a simmer, then reduce the heat to medium-low and stir occasionally until thickened, about 5 minutes.

Step 11

Add the macaroni to the meat mixture and stir to combine.

Step 12

Pour the meat-macaroni mixture into the prepared casserole dish and top it evenly with the Muenster cheese and the hamburger bun pieces.

Step 13

Bake until the cheese is bubbly and lightly golden-brown, about 20 minutes.

Step 14

Garnish with the parsley leaves.

Step 15

Serve.