8 oz. short cut elbow macaroni
1 tbsp. butter
1 lb. ground chuck
1/2 c. onion, chopped
1/2 c. diced celery
1 (15 oz.) can tomato sauce with tomato bits
1 tsp. salt
1/4 tsp. pepper
1 c. grated Cheddar cheese

Cook macaroni as directed. Drain. Melt butter in large skillet; brown chuck, onion, and celery lightly. Pour off excess fat. Stir in tomato, salt, and pepper. Combine with macaroni. Pour into 2 quart casserole. Top with cheese. Bake at 350 degrees for 25 minutes. Serves 5 or 6.