1 1/2 cups dry elbow macaroni
1 1/2 lb. extra lean ground beef or cubed leftover roast beef
1 onion, chopped
2 to 3 stalks celery, diced
crushed garlic
2 tbsp. flour
28 oz. can diced tomatoes
1/2 cup chili sauce or salsa
1/2 cup grated cheddar cheese
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery salt
1/8 tsp. pepper
bread crumbs

Cook macaroni, drain. Sauté onion, celery, garlic and cook beef. In a baking casserole dish combine beef, macaroni, tomatoes, chili sauce, onion, celery, garlic, spices, flour. Stir. Sprinkle top with grated cheese and bread crumbs.

Bake at 350°F for 40-45 minutes.