1 1/2 – 2 lbs. ground beef.
1 small onion, diced.
1 Tbsp. Emeril’s Essence original seasoning (You can buy a jar or make your own with this recipe.)
1 box elbow macaroni pasta.
1 29-oz. can tomato sauce.
salt and pepper to taste.
2 c. shredded cheddar cheese.
Add ground beef and onion to a large skillet or pot, along with Emeril’s Essence, a pinch of salt, and a few grinds of fresh pepper. Cook until meat is no longer pink. Drain meat mixture, if necessary, to get rid of any extra grease. In the meantime, bring a pot of salted water to a boil and cook macaroni according to package directions.
When pasta is done, drain; then add pasta and tomato sauce to beef mixture. Turn temperature to low-medium and cook until sauce is heated. Add cheddar cheese and stir until melted and combined.