Preheat your oven to 375 degrees.

Heat a pot of water to boiling and cook the elbow macaroni noodles. I like to eliminate 2-3 minutes from the packages cooking time so the noodles are el dente when I put them in the casserole. They will continue to cook when you bake the casserole.

In a cast iron skillet or frying pan cook the carrots for 5-6 minutes to soften them. Poor them into a bowl and reserve.

In the skillet cook the ground beef until most of the pink is gone. Add the chopped onions and minced garlic. Cook until the onion is just starting to become translucent. Add the carrots to this mixture.

With the beef mixture on medium low heat add the tomato paste, diced tomatoes, tomato sauce, water, salt, pepper, worcestershire sauce, spicy brown mustard, dried mustard, brown sugar and 1 cup of shredded cheddar cheese. Stir and cook until simmering.

If you are using a frying pan that is not oven proof you will need to pour the mixture into a 9x13 baking dish.

Add the macaroni noodles to the beef mixture and stir them in. Top with the remaining shredded cheddar cheese.

Bake at 375 degrees for 20 minutes.

Let cool slightly and then serve.