Cooking Time: 30 min
1/2 pound elbow macaroni
1 1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1 (28-ounce) jar spaghetti sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese
1. Cook macaroni according to package directions; drain and cover to keep warm.
2. In a large skillet, brown the ground beef, bell pepper, and onion over high heat for 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid.
3. Add macaroni, spaghetti sauce, garlic powder, salt, and black pepper; mix well. Reduce heat to medium-low and let simmer 5 to 7 minutes, or until heated through. Sprinkle with cheese and simmer 1 to 2 minutes, or until cheese is melted; serve.
Note: Any leftovers will freeze well.