1 lb. ground beef
3/4 c. chopped onion
1/2 c. chopped celery
1 can (1 lb. 12 oz.) stewed tomatoes
1 1/2 tsp. salt
1 c. uncooked elbow macaroni
2 c. (8 oz.) shredded Cheddar cheese

In a 3 quart sauce pan saute beef, onion and celery until meat is browned. Add tomatoes and salt. Bring to boil. Stir in macaroni, cover and cook over low heat stirring occasionally for 10 minutes or until macaroni is tender. Sprinkle cheese on top and let melt. Garnish with parsley. Makes 7 cups.

I also like to add green pepper and 1 1/2 cups Ragu sauce with mushrooms.