BEEFY MACARONI AND CHEESE

8 oz. uncooked elbow macaroni
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup water
1 (6 oz.) can Hunt’s Tomato Paste
1 1/2 teaspoons seasoned salt
1/2 teaspoon basil
1/4 teaspoon marjoram leaves
1 cup shredded sharp cheddar cheese

Cook macaroni according to package directions.

Meanwhile, in 10-inch skillet, brown meal, onion and garlic; drain fat.

Add remaining ingredients except cheese; simmer 5 minutes.

In a 2 1/2-quart casserole layer half the macaroni, half the meal mixture and half the cheese. Repeat layers using remaining macaroni, meat and cheese.

Bake at 375 degrees F 20 to 25 minutes.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's for the very best tasting recipes, Hunt-Wesson, 1982