Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             Ounces  elbow macaroni
  2             Quarts  boiling water
  1              Pound  lean ground beef
     1/2           Cup  chopped peeled onion
  1            Package  Sloppy Joe seasoning mix -- (1.5 ounce)
  1                Can  tomato paste -- (6-ounce)
  1 1/4           Cups  water
     1/2           Cup  commercial tomato-base chili sauce
                        Salt and freshly ground black pepper to
                        taste(optional)
  1            Package  shredded 4-cheese blend or 2 cups -- (8-ounce)
                        shredded sharp Cheddar

Preparation:

In a deep large pot, cook macaroni in boiling water according to package directions; do not overcook. Drain well under cold running water; set aside. In a large heavy skillet lightly coated with non-caloric vegetable cooking spray, sauté ground beef or chicken or turkey and onion over moderate heat until meat is lightly browned. Reduce heat and add seasoning mix, tomato paste, water and chili sauce, mixing well. Simmer, uncovered for 2 to 3 minutes, stirring frequently. Add macaroni, mixing well. Season with salt and pepper to taste, if desired. Spoon half of the macaroni mixture into a 1 1/2 quart casserole or 9x9x2-inch baking dish. Top with half the cheese, spreading evenly. Top with remaining macaroni mixture. Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F) for 20 to 25 minutes; uncover, add remaining cheese, spreading evenly and continue to bake for 6 to 8 minutes or until cheese is melted and casserole is bubbly hot. Casserole may be prepared in advance, frozen and reheated, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F) for about 30 minutes.

Nutritional Information:

358 Calories (kcal); 16g Total Fat; (41% calories from fat); 19g Protein; 32g Carbohydrate; 57mg Cholesterol; 238mg Sodium