Meaty Macaroni and Cheese
|Elbow macaroni||8 Ounce, uncooked (2 Cups)|
|Ground beef chuck||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned tomato sauce with tomato bits||15 Ounce (1 3/4 Cups)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
Cook macaroni according to package directions; drain.
Brown beef, onion and celery in margarine in large skillet; drain off excess fat.
Stir in tomato sauce, salt and pepper.
Combine with macaroni and pour into 2-quart casserole.
Top with shredded cheese.
Bake at 350° 25 minutes, or until hot and bubbly.