°1 lb. elbow macaroni
°2 lbs minced meat
°1 onion finely chopped
°3 minced garlic cloves
°1 tablespoon Worcestershire sauce
°2 cans of tomato sauce
°2 cans of small diced tomatoes
°1½ tablespoons of Italian seasoning
°2 teaspoons of salt
°Half a tablespoon of black pepper
°1 cup grated cheddar cheese
*How to prepare
Preheat oven to 350 degrees F. Pour water into a large saucepan and bring to a boil. Then cook the pasta for 3 minutes less than on box directions and drain well.
Heat a large skillet over high heat, then add the ground beef and onions to the skillet. Divide the beef and cook for 6-7 minutes until brown, then drain the fat.
Mix in the garlic and leave for 1 minute, until fragrant. Then add the Worcestershire sauce, tomato sauce and diced tomatoes and mix well until well combined.
The fourth step:
Add Italian seasoning, salt, and pepper and stir, you can adjust by tasting the recipe.
Mix cooked macaroni and cheddar cheese. You can pop them in the oven for 20-25 minutes until the bubbles and cheese melts, or transfer them to a casserole dish and bake.
Remove from the oven and serve.