12 oz. shell macaroni
2 large onions, minced
3 cloves garlic, minced
4 (8 oz.) cans tomato sauce
1 c. grated sharp Cheddar cheese
1 tbsp. chili powder
2 lb. ground chuck
1 green pepper, minced (optional)
1 cube butter
1 (4 oz.) can mushrooms (undrained)
1/2 c. dry sherry wine
1/4 tsp. pepper

Cook macaroni as directed on package until tender. Drain. Meanwhile, melt butter in a large skillet. Sauté meat, onion, ground pepper and garlic. Transfer to a 3-quart casserole dish. Stir in remaining ingredients. Add macaroni; toss carefully. Refrigerate overnight to mellow.

Bake the next day in a covered casserole until bubbly (350°F oven).

Serves 8 to 10.