1 pound elbow macaroni
2 pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 Tbs worchestershire sauce
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans petit diced tomatoes
1 1/2 Tbls Italian seasoning
2 tsp salt
1/2 tsp black pepper
1 cup cheddar cheese, shredded
Preheat oven to 350 degrees.
Bring a large pot of water to boil. Cook macaroni for 3 minute less than the box directions. Drain.
Heat a large skillet over high heat. Add ground beef and onions to the pan. Break beef apart, cooking for 6-7 minutes until browned. Drain any fat.
Mix in garlic and cook for 1 minute until fragrant.
Add in worchestershire sauce, tomato sauce and diced tomatoes. Mix until combined.
Stir in Italian seasoning, salt and pepper. Taste and adjust seasonings to taste.
Mix in cooked macaroni and cheddar cheese. If skillet is heat safe, you can place in the oven for 20-25 minutes until bubbly and cheese is melted. Or transfer to casserole dish and bake.