• 2 lbs ground beef (ground turkey can also be used)
• 3 tsp minced garlic
• 1 large yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth (I use better than bouillon and water, mixed)
• 1/3 cup olive oil
• 2 cans tomato sauce (15 ounce)
• 2 cans diced tomatoes (15 ounce)
• 1 Tbsp italian seasoning
• 1 Tbsp adobo or chili seasoning
• 3 bay leaves
• 1 Tbsp seasoned salt
• 1/2 tsp black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

1. In a large skillet, brown ground beef over medium-high heat.
2. Add garlic, onions, olive oil and continue cooking until onions are softened.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo or chili seasoning. Mix well.
4. Cover and cook on low for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined. Cover and allow to simmer for another 20 minutes.
6. Once macaroni is done, remove the bay leaves.
7. Remove from heat and add only the cheddar cheese and mix until combined.
8. Add mozzarella right before serving.
9. Enjoy!

This hearty favorite is simple and versatile. Diana likes to throw every vegetable in the fridge in there, she says the more veggies the better! I make a version with my leftover chili beans by putting elbow macaroni along with canned or frozen corn. Top with cheese or not. It all works. Yum!