| 1 | 16 oz. pkg. | Elbow macaroni |
| 1 | Lb. | Ground beef |
| 1 | Medium | Onion, finely chopped |
| 1 | Large | Green pepper, finely chopped |
| 1/2 | Tsp. | Salt |
| 1 | Can (35 oz.) | Italian plum tomatoes |
| 8 | Oz. | Cheddar cheese, shredded |
Cook macaroni according to package direction and drain. In a medium skillet over high heat, cook the ground beef, onion and bell pepper until all the pan juices evaporate and meat is browned. Stir in salt and tomatoes (juice and all) and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally. Stir drained macaroni and half of the shredded cheese into ground beef mixture in skillet. Preheat oven to 350°. Spoon macaroni mixture into a 3 quart casserole dish; Top with remaining cheese. Cover loosly with foil (so foil does not touch the cheese). Bake for 20 minutes, or until mixture is hot and cheese is melted.