- 1 lb ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 14.5 oz can petite diced tomatoes do not drain
- 1 ½ Tbsp Worcestershire sauce
- 14.5 oz can low sodium beef broth
- 10.75 oz can tomato soup
- 1 tsp brown sugar
- 2 c. elbow macaroni
- 2 bay leaves
- ½ c. shredded cheddar cheese.
1In a large pot or dutch oven cook ground beef, onion and garlic over medium heat until no pink remains. Drain off excess fat.
2Add in salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar and bay leaves. Simmer for about 20 minutes, with cover on.
3Add elbow macaroni and simmer covered for 15-20 minutes or until pasta is tender.
4Remove and discard bay leaves. Top with shredded cheese and replace lid, let sit 5 minutes or until cheese is melted.