Ingredients
Scale
- 1 (16 ounce) package elbow macaroni
- 1 pound ground beef
- 1 (10.75 ounce) can tomato soup
- 1 (8 ounce) can tomato sauce
- ½ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain and return to pot.
- Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
- Stir tomato soup and tomato sauce into beef, then stir mixture into macaroni. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
- Bake in the preheated oven until cheese melted, 10 to 15 minutes.
Notes
- You can substitute elbow macaroni with any short pasta.
- For extra flavor, add diced onions or garlic to the beef while cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg