Macaroni and Cheeseburger Casserole

Hello Fellow Foodies! This recipe was inspired by a photo I saw on Pinterest that had no recipe attached to it.   The whole concept seemed like the ultimate comfort food. When I looked up recipes for the dish I came up with a number of combinations but none of which were completely what I thought would go over well with my family.  So I took a few ideas from them and added some ingredients of my own and ended up with recipe success!  I hope your family enjoys it as much as mine did. 

EAT GOOD FOOD, LIVE A GOOD LIFE!
-Poetic Cook

Ingredients:

1 lb elbow macaroni, uncooked

2 tablespoons extra virgin olive oil

1 lb ground sirloin (can sub chicken or turkey)

1 yellow onion, diced

1 half green pepper, diced

1 can diced tomatoes with chiles

1 small can tomato sauce

1/4 cup A1 Steak Sauce

1 can semi condensed cream of mushroom soup

3 packets Knorr low sodium homestyle chicken stock

salt, pepper, garlic powder to taste

1 lb shredded Cheddar cheese 

Directions:

Preheat oven to 350. Cook your macaroni according to package directions. Drain and rinse and set aside. Meanwhile, in a large skillet heat olive oil and then brown the onion and green pepper. Once onions and peppers are soft but not brown, add your meat to the skillet until it is brown and crumbled. Add diced tomatoes, tomato sauce, can of soup, steak sauce and chicken stock; stirring well. Cover with lid and let cook for about 10 minutes until a light boil. Add some salt, pepper and garlic powder to taste.  In a deep casserole dish, mix the hot macaroni with the sauce, stirring to coat well.  Add 3/4 of the cheddar and stir thoroughly into mixture. Top with remaining shredded cheese. Cover with foil and put in the oven. After the first 25 minutes remove foil and put back into the oven for an additional 25 minutes until cheese is melted and bubbling. Serve while piping hot.