12 oz. shell (sm.) macaroni
1 1/2 lbs. extra lean ground beef
1 lg. onion
1 bell pepper
2 sticks celery
8 oz. grated (sharp) Cheddar cheese
2 (15 oz.) cans tomato sauce
2 tbsp. Frenchs mustard
2 tbsp. (heaping) brown sugar
1/2 tsp. garlic powder
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
Milk - see later

Cook macaroni in boiling (salted) water until tender - do not overcook. Drain and rinse. Cook (brown) beef in hot skillet with 2 or 3 tablespoons oil until 1/2 done. Add salt, pepper, garlic powder. Add chopped onion, celery, bell pepper. Cook for 10 minutes. Add tomato sauce, brown sugar and mustard. Let simmer for 15 minutes.

In large pot - combine - mix with macaroni - then add grated cheese. This will make (2) 8 x 3 inch casseroles. At this stage it will be a little dry. Add milk until it comes near the top. Put in oven at 350 degrees for 20 minutes to 1/2 hour. You may sprinkle extra cheese on top. This will save 6 to 8, depending on their appetites. Enjoy!