Appetizing eye appeal makes everything taste better, and this dish has it! Mild yet fun to cook with its old-school techniques, anyone who likes meat will chow this right down.

You’ll need:

1 lb. ground beef (15-20% fat best, see instructions)
1 tbsp. fat or shortening
1 No. ¼ can mushrooms, finely chopped (optional) (that’s 3-4 oz)
1 medium onion, finely chopped
1 tsp. salt
½ tsp. pepper
2 No. 1 cans tomato sauce (that’s 8 oz)
1 cup water
2 cups uncooked macaroni
1½-2 cups cheddar, grated

Brown ground beef in large skillet in hot fat. If beef is leaner than 15% fat, add more fat; if more than 20% fat, drain off enough fat so that meat is juicy but not soaking in pooled fat. Add mushrooms and onion to skillet; sauté until onions are softened. Add salt and pepper. Add tomato sauce and water; stir well and simmer for 15 minutes, stirring occasionally.

Cook macaroni according to package instructions. It is best if you begin heating the water at the same time that you brown the beef. Drain.

Alternate layers of macaroni, meat sauce and cheese in a 1½-2 quart casserole dish. A total of six layers, two of each ingredient, is ideal. Cover with foil; bake in a moderate oven (that’s 350° F) for 35 minutes.

Feast!