Tomato Beef Mac and Cheese

              a.k.a.   Slusho

Prep Time:   20 minutes          Cooking Time:  50-60 minutes
Number of Servings:  4-6

Ingredients:

2 cups (500 mL/240 g) dry elbow macaroni pasta (or enough to make 4 cups cooked pasta)

1 tablespoon (15 mL) olive oil
1 pound (450 g) lean ground sirloin
Kosher salt and freshly ground black pepper

l large onion, fine dice
2 cans (284 mL/10 fl oz) condensed tomato soup (the original), undiluted 
1 tablespoon (15 mL) prepared mustard (hot dog mustard), or Dijon mustard
2 tablespoons (30 mL) Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

1 1/2 cup (375 mL /6 oz/300 g) shredded sharp cheddar cheese, plus extra for topping

Method:

1. Bring a large pot of water to a boil; generously add Kosher salt and the macaroni. Cook until pasta is al dente – about 7-8 minutes (don’t overcook as it will continue to cook in the oven). Drain, and set aside. This should make about 4 cups of cooked macaroni.
2. Heat oil in a large sauté pan over medium heat. Add ground sirloin, gently breaking it up as you sauté until it is no longer pink – 5-10 minutes.  Lightly sprinkle with salt and pepper.
3. Add chopped onions to the pan and continue to sauté until the onion is fragrant and soft, and the beef is starting to brown – 10-15 minutes.
4. Reduce heat.  Stir in the two cans of undiluted tomato soup, mustard, and Worcestershire sauce. Heat through to a gentle simmer. Add salt and pepper to taste.
5. Gently fold in cooked macaroni and the grated cheddar cheese.
6. Pour into an lightly oiled 9 x 9 baking dish. Tightly cover with foil and bake for 30 minutes at 350⁰F (180⁰C) – or until heated through and  bubbly.
7. Remove foil; add some extra cheddar cheese. Return to oven for 5 minutes.
8. Let dish sit for 5 minutes before serving.