Boil the elbow macaroni noodles and cook until al dente. Make sure the noodles do not get over cooked as it will continue to cook during the baking process. Drain the noodles and set it aside.
In a large dutch oven on medium heat, add the avocado oil and sauté the garlic and onions until the onions turn soft and the garlic turns brown (but not burned).
Add the ground beef and cook until brown.
Add mushrooms and red peppers. Season with salt and pepper and cook for 5 more minutes.
Add the entire jar of pasta sauce.
Season more with salt and pepper and add the sugar. Mix this well.
Bring the sauce to a boil and then lower the heat to low. Let it simmer for about 20 minutes.
Pre-heat oven to 375 degrees.
Now you're ready to assemble. In a large deep dish casserole, start layering the baked macaroni starting with the sauce, followed by the noodles, more sauce, cheddar cheese and parmesan cheese. Keep layering until all the noodles and pasta sauce are done.
Cover with foil and bake at 375 degrees for 60 minutes.