"This is a vintage recipe from the 1950s-60s and is still quick and easy for modern cooking." — Barbara Hughes
1 lb. hamburger or ground steak
1 medium Vidalia onion
1 Tbls. butter or margarine
1 can of tomato sauce (8 oz. can)
1 Tbls. Worcestershire sauce
16 oz. of macaroni noodles (shell or elbow)
2/3 cup cheddar cheese, shredded
1/2 tsp. salt
1/4 tsp. black pepper
Finely chop one medium onion. Melt margarine in heavy skillet. Brown onion in skillet. Add hamburger meat to onions, and season with salt and pepper. Add Worcestershire sauce. Brown the meat, then drain it. Return meat to skillet. Add a can of tomato sauce and bring to a simmer. Cook for 10 minutes.
In a separate pot, bring water to boil and add pasta. Cook two minutes less than directed on the noodle package. Drain pasta. Then, add pasta to meat mixture either in a skillet or casserole dish.
Sprinkle the shredded cheese evenly on top of mixture. Cook in pre-heated oven at 350 degrees for 20 minutes. Serve hot.