- 1/2 pound [227 g] long macaroni pasta noodles
- 1/4 cup [60 mL] chopped onion
- 2 tablespoons [30 mL] oil
- 1 pound [454 g] ground beef
- 1 teaspoon [5 mL] salt
- 0.5 mL [1/8 teaspoon] pepper
- 2 tablespoons [17.5 g] flour
- 1 [28-ounce / 796-mL] can tomatoes
- 1 teaspoon [5 g] sugar
- 1 teaspoon [5 mL] dry mustard
- 1/4 cup [60 mL] grated Cheddar cheese
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- Preheat oven to 350°F [180°C].
- Boil macaroni noodles into salted boiling water until 'al dente'.
- Drain; reserve.
- Brown chopped onion into hot oil; sprinkle with salt and pepper, then mix in and brown ground beef.
- Mix in flour.
- Well mix in tomatoes, sugar and dry mustard.
- Mix in drained reserved macaroni noodles.
- Transfer into a greased 8-cup [2-L] baking dish.
- Sprinkle with grated Cheddar cheese.
- Bake into preheated oven, for 30 minutes.
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