4 tbsp. butter
2 c. dry elbow macaroni
4 c. tomato juice
1 chopped onion or dry onion flakes
1 scant tsp. salt
1 tsp. chili powder
1 tsp. pepper
1 lb. hamburger
2 c. cubed Velveeta

Melt butter, coat macaroni. Add tomato juice, onion, salt, pepper and chili powder. Bring to boil. Add hamburger. Reduce heat. Cover and simmer 20 minutes. Sprinkle Velveeta cheese over and let melt.