Place in a large saucepan:

3 qts. water
1 tbsp. salt

Bring to a rapid boil.

Gradually add:

8 oz. elbow macaroni

Let boil until macaroni is tender (about 10 minutes). Drain and rinse in cold water.

Melt in skillet:

2 tbsp. fat

Add:

1 sm. onion, chopped
1/4 c. chopped celery
1 1/2 lbs. ground beef

Brown slowly and thoroughly.

Add:

1 tsp. salt
1/4 tsp. pepper
1 can (#303) tomatoes

Mix well. Fold in macaroni. Place in greased 2 quart casserole. Bake at 400 degrees for 45 minutes.

OPTION #1:

Top with crushed potato chips. Bake 15 minutes more.

OPTION #2:

Add 1/2 - 1 cup cubed Velveeta cheese before baking.