Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 0.5 lb Italian Sausage, casings removed
  • 1 Large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 2 Cloves Garlic, minced
  • 1 cup Celery, finely chopped
  • 1 can (15 oz) Tomato Sauce
  • 1 can (14.5 oz) Diced Tomatoes, undrained
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tbsp Worcestershire Sauce
  • 1 lb Elbow Macaroni
  • 3 cups Sharp Cheddar Cheese, freshly shredded
  • 0.5 cup Parmesan Cheese

Instructions:

  1. Boil the elbow macaroni in salted water for 2 minutes less than the package directions until slightly firm to the bite. Drain and set aside.
  2. In a large skillet or Dutch oven, brown the ground beef and Italian sausage over medium-high heat until a mahogany crust develops. Drain excess fat if necessary, accounting for roughly 25% fat reduction in the meat.
  3. Add the diced onion, green bell pepper, and celery to the meat. Sauté until the vegetables are softened and onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 60 seconds until fragrant.
  5. Add the tomato sauce, undrained diced tomatoes, Worcestershire sauce, dried oregano, and dried basil. Bring the mixture to a simmer.
  6. Fold the cooked macaroni and 1.5 cups of the shredded sharp cheddar cheese into the sauce until well combined.
  7. Transfer the mixture to a 9x13 inch baking dish. Top with the remaining 1.5 cups of cheddar and the 0.5 cup of Parmesan cheese.
  8. Place in a 350°F oven for 30 minutes until the cheese is molten and golden.