1 1/2 lbs. ground beef
1 tbsp. oil
1 1/2 c. coarsely chopped onion
1 1/2 c. coarsely chopped celery
1 1/2 c. catsup
1 c. water
1 tbsp. Worcestershire sauce
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 tsp. oregano
1/4 lb. rotini, mostaccioli, shells or elbow macaroni, cooked, drained
1 c. shredded process American cheese, (1/4 lb.)
1/2 c. shredded Parmesan cheese
2 tbsp. chopped parsley

Cook beef in oil until red disappears; add onion and celery. Cook until onion is soft. Add catsup, water, Worcestershire sauce, and other seasonings. Mix well. Stir in the macaroni. Cover. Simmer to cook meat and blend flavors, about 20 to 25 minutes. Fold in American cheese just before serving, and sprinkle with Parmesan cheese and parsley. Serve hot from the skillet.