Recipe(tried): American Chop Suey A.K.A. Beefaroni

This is another one I've been making for about 50 years.
I never heard it called American Chop Suey until a few years ago. My kids always called it Beefaroni, and my youngest daughter still requests it for dinner if she is coming to visit.
BEEFARONI

1 lb package of your favorite macaroni, I usually use Redi-Cuts or Corkscrew
1 lb ground chuck
1 large onion
3 medium cloves garlic
2 large cans whole tomatoes

Cook macaroni in boiling water, just until it still has a little resistance when you bite into a piece. Drain and blanch with cold water.

Brown the ground chuck in a skillet.
Peel and chop the onion into a medium chop.
Peel and finely chop the garlic.

Add the onion and garlic to the meat, after you no longer see any pink and brown a little longer, stirring often.
If the meat has much grease I usually drain it in a large strainer or colander.

Chop the tomatoes into a medium chop. I do this in the blender: Pour in one can at a time and pulse until the tomatoes are just chopped, not until it all becomes juice.
Return macaroni to the pan you cooked it in, add tomatoes and meat.

Let simmer until the tomato cooks into the macaroni, stirring frequently. If it becomes too dry either add another can of tomatoes chopped like the others, or a can of tomato sauce (depending on how much liquid you want)