1 lb. ground beef
1 lg. onion, chopped
1 tbsp. salad oil
1 c. elbow macaroni
1 (1 lb. 4 oz.) can tomatoes
1 tsp. salt
1/4 tsp. pepper
1/2 c. cubed Cheddar cheese

Saute beef and onions in oil. Drain off excess fat. Meanwhile, in another pan cook macaroni in boiling salted water until tender. Drain and add to meat mixture with tomatoes. Season with salt and pepper. Put in Cheddar cheese, cover and simmer slowly for about 20 minutes. 4-6 servings.