8 oz. uncooked small elbow macaroni
1 lb. ground beef
1 medium onion, chopped
2 (14 1/2 oz.) cans Italian stewed tomatoes (undrained)
1/4 c. ketchup
1 tsp. ground red pepper
1/2 tsp. salt
1 c. (4 oz.) shredded Cheddar cheese

Cook elbow macaroni according to package directions. Drain. Cook ground beef and onion in a Dutch oven coated with nonstick cooking spray over medium-high heat until ground beef crumbles and is no longer pink. Drain well. Pat with paper towels. Stir stewed tomatoes and next 3 ingredients into skillet. Cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded Cheddar cheese and serve immediately.