1/2 lb. elbow macaroni
1 lb. Sharp Cheddar cheese, grated
1/2 lb. butter
2 onions, chopped coarsely
2 cloves garlic, diced
1 green pepper, chopped coarsely
2 lb. ground chuck
Bunch of celery
Mushrooms

Saute celery, onions, garlic and pepper in oil. Remove from oil, saute mushrooms (adding oil if needed). Remove mushrooms. Brown meat in oil. Salt freely and add 2 tablespoons chili powder, heaping 1/2 teaspoon cumin, 1/4 teaspoon oregano and a few red pepper flakes. Add 4 cups (2 large cans) of tomatoes and 1 large can (1 cup) tomato sauce. Add onion, garlic, pepper, celery and mushrooms and simmer for 1 1/2 to 2 hours. Put a layer of cooked macaroni in bottom of large shallow pan; then layer of cheese and butter (in chunks); then layer of meat sauce. Repeat layers and top with cheese and Parmesan cheese. Cook in 350 degree oven for about 45 minutes. Serves 8.