Cheesy Beef Macaroni
|Chopped onion||1 1⁄2 Cup (24 tbs) (frozen or fresh)|
|Garlic/1/2 tsp garlic powder||2 Clove (10 gm), crushed|
|Salad oil||2 Tablespoon|
|Ground chuck||2 Pound|
|Canned spaghetti sauce||14 Ounce (1 can)|
|Pizza seasoning||To Taste|
|Cooked elbow macaroni||6 Cup (96 tbs), drained|
|Canned cheese soup||20 Ounce (2 cans, 10-oz each)|
|Shredded old cheddar cheese||2 Cup (32 tbs)|
Stir-fry onion and garlic in hot salad oil until clear and golden.
Add the chuck and break up with a fork and stir-fry until pinkness disappears.
Drain off the fat.
Stir in the sauce and simmer 1 or 2 minutes.
Season to taste.
Toss macaroni with undiluted soup.
Spread half the beef mixture in the bottom of a deep 9 x 13-inch or two 9 X 6-inch bake dishes.
Cover with half the macaroni and half the cheese.
Refrigerate until needed.
Bake at 375F until bubbly, about 35 minutes.