1/2 to 1 lb. ground beef
1 can whole tomatoes, cut in pieces
Chopped or dried onion to taste
1/2 to 3/4 c. sm. elbow macaroni
5 slices Velveeta cheese (melts better)
2 tbsp. Worcestershire sauce

Brown meat and drain if necessary. Salt and pepper to taste. Add tomatoes and the juice and about 1/2 can of water. Add onions and mix well. Sprinkle dry macaroni on top of this mixture. Make a thin layer on top so juice can bubble up and cook macaroni. Reduce heat to a simmer and cover with lid and cook about 30-40 minutes. Check to make sure you have enough moisture so it doesn't stick and will cook the macaroni. Stir and recover with lid. Check every 5 minutes until macaroni is done. Add Worcestershire and slices of cheese and cover until cheese melts. Stir one more time and serve.