Macaroni and Cheese IV

Ingredients

• 28 ounce canned tomatoes diced with juice canned
• 24 ounce elbow macaroni 
• 1 pound ground beef lean
• 4 cups sharp cheddar cheese shredded
• 46 fluid ounce sacremento tomato juice canned

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan

Directions

1. In a large pot with boiling salted water cook macaroni pasta until al dente.
2. Drain.
3. In a large skillet cook ground beef until no pink remains.
4. Drain excess grease.
5. In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well.
6. Pour into a 2 quart casserole baking dish.
7. Spread remaining package of grated cheese over the top.
8. In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.