Ingredients
6
6 servings
- •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 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 cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
- Bake in preheated oven until the cheese is melted, 10 to 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 495
- Carbohydrate: 65g
- Fat: 14g
- Fiber: 3g
- Protein: 26g
- Sugar: 7g
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