Recipe Macaroni and Cheese IV (Pasta)

Required Ingredients:

• 2 (12 ounce) packages elbow macaroni
• 1 pound lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can diced tomatoes with juice
• 4 cups shredded sharp Cheddar cheese
• 1 onion, chopped (optional)

Preparing/Cooking:

• In a large pot with boiling salted water cook macaroni pasta until al dente.
• Drain.
• In a large skillet cook ground beef until no pink remains.
• Drain excess grease.
• In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well.
• Pour into a 2 quart casserole baking dish.
• Spread remaining package of grated cheese over the top.
• In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

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