2 c. uncooked elbow macaroni
1 lb. ground chunk
1/3 c. chopped green pepper
1 sm. onion, chopped
1 (14 1/2 oz.) can tomatoes, undrained
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. Heinz 57 sauce
2 tbsp. Kraft BBQ sauce
2 tbsp. catsup
1 tsp. Texas Pete hot sauce
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic salt
1 c. cubed Velveeta cheese
1/2 c. sharp Cheddar cheese, grated
Grated Parmesan cheese

Cook macaroni according to package directions. In large saucepan, saute beef, green pepper and onion. Add tomatoes and cook 10 minutes. Add sauces and seasonings. Simmer 10 minutes or until slightly thickened. Combine with cooked macaroni, Cheddar and Velveeta cheese. Pour into large casserole baking dish. Sprinkle with grated Parmesan cheese. Microwave or bake in 350 degree oven until cheese melts. Serves 6 or more.