EASY CHEESEBURGER MAC AND CHEESE by NancyC

Makes an 8 x 8″ pan or 2-quart casserole, about 5 to 6 servings

1 pound ground beef
1/2 cup finely chopped yellow onion
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained (you can chop the tomatoes into smaller pieces if you like)
1 (7.25-ounce) box macaroni and cheese (I used the Kraft brand—you’ll also need 4 Tablespoons butter and 1/4 cup milk, per package directions)
2 cups (8 ounces) shredded Cheddar cheese, divided

Preheat oven to 350˚F.In large skillet, add the ground beef and chopped yellow onion, cooking until beef is browned and onion is translucent. Remove from heat and drain extra grease. Add the undrained can of stewed tomatoes to the beef/onion mixture, mixing everything together; set aside.

Prepare the box of macaroni and cheese according to package directions, using the 4 Tablespoons of butter and the 1/4 cup of milk the directions call for. Also, stir in 1 cup of the shredded Cheddar cheese.

Stir the ground beef/onion/tomato mixture into the prepared macaroni and cheese, then pour or spoon this mixture into a 2-quart casserole dish OR an 8 x 8″ square baking pan. Sprinkle the remaining 1 cup of Cheddar cheese on top.

Bake at 350˚F for 10 to 15 minutes, until heated through. Then it’s ready to serve!

Recipe from NancyC | nancy-c.com