Ingredients:
1 lb ground beef
1 small onion, chopped
1 can (14.5 oz) diced tomatoes, drained
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cheddar cheese soup
1 cup milk
Salt and pepper to taste
1/4 cup chopped parsley for garnish
Directions:
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess fat.
Stir in the diced tomatoes and cook for 2-3 minutes, until heated through.
Meanwhile, cook the macaroni according to package directions. Drain and set aside.
In a large mixing bowl, combine the cheddar cheese soup, milk, and 1 1/2 cups of the shredded cheddar cheese. Stir in the cooked macaroni and beef mixture. Season with salt and pepper to taste.
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour in the macaroni mixture, spreading it evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake for 20-25 minutes, or until the cheese is bubbly and the casserole is heated through.
Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 6 servings