Recipe - Red Sauce Macaroni And Cheese Casserole

1 Box; (8 oz) of elbow
macaroni
2 cn (16 oz) of plain tomato
sauce
Three fourths pound Sharp cheddar cheese; (up to
1)
1 pound Ground beef; (optional)

This recipe is one I think my mother made up a few years ago, and has
quickly become a family favorite.

Brown ground beef and set aside. Boil elbow macaroni for 5 minutes (even
though package probably says to cook longer). Shred cheese. In a 2 quart
casserole dish, pour enough sauce in the bottom to just cover. Top with a
layer of macaroni, then a layer of beef, then a layer of cheese (an easy
way to tell how much a "layer" should consist of is to visually cut the
portion into thirds since there will be three layers of everything). After
you complete the first layer of everything, pour some sauce. When I get to
this point, if I have about One fourth cup of sauce left in the first can, I know
I have poured the right amount. Anyway, repeat layers two more times,
ending with the last of the sauce being poured all over the top. You can
cook it using micro alone, micro and oven to brown, or just oven. Micro
method: cover loosely with plastic wrap and cook on high for approx. 13
minutes. Micro + oven (I prefer this): follow micro directions, but cook
for 1112 minutes, then brown under the broiler for a few minutes. Oven
only: Cover with aluminum foil and cook at 350 for 45 minutes, then uncover
and cook for 15 minutes. In all cases, let stand for a few minutes to cool
a little and "set".

(Side note: original recipe had no beef in it that was a preference I
added when I started making it for myself. If you prefer no meat, recipe
still stays the same in all other aspects.)

Posted to recipeludigest Volume 01 Number 514 by TiiinaN TiiinaN@aol.com
on Jan 13, 1998