5 or 7 oz. pkg. short cut elbow macaroni
1 lb. ground beef
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
Dash of chili powder
15 1/2 oz. can or jar Chef Boyardee spaghetti sauce with mushrooms
1/2 can water
1 1/2 c. grated Cheddar cheese

Cook macaroni in salted boiling water. Brown ground beef and onions together with seasonings. Add spaghetti sauce and water. Mix thoroughly. Add drained macaroni. Pour into a 2-quart casserole and top with the grated cheese. Bake 30 minutes in 350 degree oven.