frankie’s macaroni casserole

Ingredients

• 2 1/2 cups elbow macaroni, cooked and drained
• 2 tablespoons butter
• 2 cups red onions, finely chopped
• 1 cup celery, finely diced
• 1 cup red peppers, finely chopped
• 1 cup yellow peppers, finely chopped
• 1 cup orange peppers, finely chopped
• 8 large button mushrooms, washed and sliced
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 2 pounds lean ground beef
• 3 large cloves garlic, pressed
• 1 can (10 ounces) condensed tomato soup
• 1 can (28 ounces) whole tomatoes such as san marzano, crushed
• 2 cups tomato juice
• 2 tablespoons brown sugar, such as demerara
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon italian seasoning
• 1/2 teaspoon garlic salt
• 1/2 teaspoon red chili flakes, or to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon hot sauce, such as cholula®
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 6 slices processed cheese such as velveeta®
• 2 tablespoons fresh chopped parsley