Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 12 oz rotini or elbow macaroni
  • 10.75 oz condensed tomato soup
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Boil a large pot of salted water. Cook 12 oz pasta for exactly 2 minutes less than the package instructions.
  2. Brown 1 lb ground beef in a skillet over medium high heat. Break it into small crumbles until no pink remains and you see dark brown edges.
  3. Drain the excess fat from the skillet. Leaving about a teaspoon of fat adds flavor, but any more will make the sauce greasy.
  4. Preheat your oven to 400°F (200°C).
  5. Combine the browned beef, par boiled pasta, undiluted 10.75 oz tomato soup, and 1 cup of the shredded cheddar in your baking dish.
  6. Stir the mixture until the noodles are completely and evenly coated in red sauce.
  7. Smooth the top of the mixture with your spatula to ensure an even cooking surface.
  8. Sprinkle the remaining 1 cup of cheese over the top, reaching all the way to the edges.
  9. Bake for 10–12 minutes until the cheese is bubbling and the edges begin to turn golden.
  10. Broil for the final 2 minutes until the cheese.