Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

1-1/2 C. of dry elbow macaroni

1-1/2 lbs. of ground beef, turkey, chicken

1 medium onion, chopped

2 medium garlic cloves, minced

1 1/2 tsp. of Italian seasoning

2 1/2 T. chili powder

1/2 tsp. of cumin

Salt and pepper to taste

1/4 to 1/2 tsp. of Cajun seasoning, optional

2 small bay leaves

1 (8 oz.) tomato sauce

2 T. tomato paste

1/4 tsp. granulated sugar

2 (14.5 oz.) cans of diced tomatoes, do not drain

1 C. or more depending on taste, cheddar cheese or processed cheese spread

Red pepper flakes, optional

What to do:

Cook the macaroni according to the package directions for al dente. You want the macaroni al dente because you want some of your sauce to soak into the noodles for extra flavor.

Meanwhile cook the ground beef uncovered until done and crumbly; drain off any excess fat. Add the onion and garlic and continue sautéing about 3 to 5 minutes until translucent. Add the Italian seasoning, chili powder, cumin, salt and pepper, Cajun seasoning, and bay leaves; mix well. Add the tomato sauce, tomato paste, undrained diced tomatoes, and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes, stirring occasionally. Add the cheese and cook until melted.

Add the cooked, drained macaroni, continue to simmer until pasta is warmed through, discard bay leaves and serve immediately. Garnish with red pepper flakes.

Christina Notes:

The garnishes I would put on this would be Sour cream, more cheese, green onion, fresh diced tomatoes, black olive and the list goes on. Enjoy!!!!!