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Ingredients
  • 12 ounces elbow macaroni
  • 2 pounds ground beef, 80/20
  • 1 ¾ teaspoons salt
  • ¾ teaspoon black pepper
  • 1 ½ cups onion, finely chopped
  • 1 medium green bell pepper, seeds and ribs removed, finely chopped
  • 1 tablespoon garlic, finely minced
  • 3 tablespoons dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • ½  teaspoon dry mustard
  • 1 (15-ounce) can tomato sauce
  • 1 (8-ounce) can tomato sauce
  • ¾ cup ketchup
  • 1 cup beef broth
  • 2 cups cheddar cheese
  • 2 tablespoons parsley, chopped
Steps
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