Macaroni And Cheese IV
7 servings
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)
Instructions
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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