Macaroni Gratinee

Ingredients

• 16 ounce canned tomatoes crushed canned
• 0.5 teaspoon cayenne pepper 
• 16 ounce elbow macaroni 
• 3 cloves garlic chopped
• 2 pounds ground beef 
• 0.5 teaspoon penzey's southwest seasoning italian
• 1 tablespoon olive oil 
• 1 small onion finely chopped
• 0.5 cup parmesan cheese grated
• 0.5 teaspoon salt 
• 1 pound sharp cheddar cheese shredded
• 6 ounce tomato paste canned

Equipment

• frying pan
• oven
• pot
• baking pan
• broiler

Directions

1. Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more.
2. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.
3. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
4. Bring a large pot of lightly salted water to a boil.
5. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish.
6. Sprinkle with Cheddar and Parmesan cheeses.
7. Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.