Ingredients
– 1 lb ground beef
– 2 cups uncooked elbow macaroni
– 1 can (15 oz) tomato sauce
– 2 cups shredded cheddar cheese
– 1 cup diced onion
– 1 cup water
– 1 tsp garlic powder
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Equipment Needed
– Large skillet
– 3-quart baking dish
– Wooden spoon or spatula
– Measuring cups and spoons
– Pot for boiling macaroni
Step-by-Step Instructions
First, I start by heating a skillet over medium heat and adding the ground beef along with the diced onion. I cook it until the beef is browned and the onions are translucent, which takes about 5-7 minutes. The sizzle of the meat and the sweet aroma of the onions cooking together is one of my favorite parts of this process. Once that’s done, I drain any excess grease. This is crucial to prevent the casserole from becoming too oily later. (See the next page below to continue steps…)