Ingredients

- 16 ounces elbow macaroni (1 box) or favorite pasta
- 1/2 pound ground beef
- 1/4 cup onion - diced
- 14 ounces Italian seasoned tomatoes (1 can)
- 2 cups any kind of cheese - provolone and american work well
- 2 tablespoons milk
- salt and pepper - to taste
- 1/4 cup parmesan cheese - grated

Directions

In a medium skillet, brown hamburger with the onions until the hamburger is no
longer pink and the onions are tender. Drain off any excess fat and set aside.
In a saucepan, over medium low heat, place the cheese and allow to slowly melt.
Stir ocassionally.
It should make approximately 1 1/2 to 2 cups of cheese sauce.
Add two tablespoons of milk for creaminess.
While the cheese is melting, cook the pasta according to the package directions.
Drain and place in a large mixing bowl.
Pour melted cheese over hte pasta, mix to combine.
Add diced tomatoes with juice, the browned hamburger with onion, and salt and
pepper.
Mix to combine.
Sprinkle with parmesan cheese.
Serve warm.
Store leftovers in refrigerator, covered.