Pizza Lovers' Macaroni and Cheese

2 lbs. elbow macaroni

1/2 lb. mild Italian sausage

1/2 lb. hot Italian sausage

1 lb. shredded sharp Cheddar, divided use

1 lb. shredded mozzarella, divided use

1 lb. Velveeta cheese

8 oz. pepperoni, shredded or thinly sliced

8 oz. Genoa salami, shredded or thinly sliced

1 red bell pepper, chopped

3 scallions, chopped

1 lb. fresh mushrooms, sliced

1/2 C. sliced ripe pimento-stuffed olives, plus a few more for garnish

3 large cans evaporated milk

4 T. grated Parmesan

2 8 oz. cans tomato sauce

1 t. garlic powder

2 T. minced onion

1/2 t. oregano

Cook macaroni in large pot of boiling water according to package directions. Drain.

Remove casings from Italian sausage. In a skillet over medium heat, cook Italian sausage, crumble and drain.

Preheat oven to 375°F. Slice Velveeta and place in microwaveable dish. Cover and microwave for 1 minute, stirring occasionally, until melted. Measure 1/2 cup each of Cheddar and mozzarella and set aside.

In a large bowl, combine remaining Cheddar and mozzarella with melted Velveeta and all the macaroni, Italian sausage, pepperoni, Genoa salami, red bell pepper, scallions, mushrooms, the 1/2 cup olives and evaporated milk. Mix thoroughly and divide into 3 large casserole dishes. Bake 45 minutes, or until bubbly.

Sprinkle tops with the reserved 1/2 cup Cheddar and 1/2 cup mozzarella and the 4 tablespoons Parmesan. In a saucepan, mix tomato sauce with garlic powder, onion and oregano and heat thoroughly. Spoon hot sauce evenly over tops of the three baked casseroles. Garnish with some extra sliced olives.