2 cups elbow macaroni
2 lbs. Whitehall Specialties 238 Pasteurized Prepared Cheese Product, cubed
1/2 cup milk
1 lb. ground beef
1 small onion, chopped
1 clove garlic, minced
1 T olive oil
1 (8oz) can tomato sauce
1 Chili Seasoning Packet
1 tsp chili powder
1/2 tsp paprika
1/4 tsp red cayenne pepper
1/2 tsp cracked black pepper
1/2 tsp seasoned salt
1 (2.8 oz) can fried onions
1/2 cup Whitehall Specialties 553 EZ Melt Imitation Cheddar Cheese
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In a large pot on low-medium heat, melt together the cubed Whitehall Specialties 238 Pasteurized Prepared Cheese Product and milk. Stir occasionally. Meanwhile, boil the elbow macaroni in salted water until al dente, approximately 9 minutes. Drain noodles and stir into the melted cheese mixture. In a frying pan heat the olive oil and saute the chopped onions and minced garlic. Add the ground beef and brown. Stir in the tomato sauce, Chili Seasoning Packet, and all the other spices. Stir the meat mixture into the cheese noodle mixture. Simmer on stovetop for about 10 minutes. Meanwhile, grease a 2 qt. casserole dish. Pour mixture into the casserole dish. Sprinkle with the fried onions and Whitehall Specialties 553 EZ Melt Imitation Cheddar Cheese. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted, onions are starting to brown, and sauce is bubbly.
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