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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.