1 1/2 lb. lean ground beef
1 garlic clove
1 tbsp. oil
2 (8 oz ea.) cans tomato sauce (Hunts)
1 tsp. sugar
1 tsp. salt
1/2 (16 oz.) pkg. elbow macaroni
1 cup dairy sour cream
1/2 (8 oz.) pkg. cream cheese, at room temperature
5 green onions, minced
2 cups grated cheddar cheese

Heat oil and brown meat with garlic; drain excess fat. Add tomato sauces, sugar and salt; simmer for 20 minutes stirring constantly. Cook macaroni according to package directions and drain.

Combine dairy sour cream, cream cheese and green onions in small bowl and blend well.

Grease a 9x13-inch baking dish; place macaroni on bottom, top with cream mixture then meat sauce; sprinkle grated cheddar cheese over top. Cover and refrigerate overnight.

Preheat oven to 350°F. Bake, uncovered, at 350°F for about 45 minutes.

Submitted by: Jean Shively