1 (16 oz.) pkg. elbow or elbow twist macaroni
Salt
1 lb. ground beef
1 sm. onion, chopped
1 tbsp. dried parsley flakes
1/4 tsp. dried oregano leaves
1/4 tsp. pepper
3 c. milk
3 tbsp. all-purpose flour
3/4 of 16 oz. pkg. pasteurized process cheese spread, cut into 1 inch chunks
1 med. sized tomato, diced

About 30 minutes before serving:

1. Prepare macaroni as label directs, using 1 tablespoon salt in water; drain.

2. Meanwhile, in 12 inch skillet over high heat, cook ground beef, onion, parsley flakes, oregano, pepper and 1/2 teaspoon salt, stirring frequently, until all pan juices evaporate and beef is well browned.

3. In 4 cup measure or medium bowl, mix milk and flour until smooth. Stir milk mixture into beef mixture in skillet; over high heat, cook, stirring until mixture boils and thickens slightly. Boil 1 minute. Reduce heat to low; stir in pasteurized process cheese spread, tomato and cooked macaroni; heat. Makes 6 main dish servings.