Ingredients:

  • lean ground beef (85/15 ratio)
  • dried pasta shells or elbow macaroni
  • condensed tomato soup, un-diluted
  • shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions for 'al dente'. Drain and set aside.
  2. Place the ground beef in a large skillet over medium-high heat. Let it sear undisturbed for 3–4 minutes to develop a dark brown mahogany crust. Break apart and continue cooking until no pink remains, then drain excess fat.
  3. Reduce skillet heat to low. Stir in the undiluted condensed tomato soup and 1 cup of the shredded cheddar cheese. Stir constantly until the cheese has melted into a velvety sauce.
  4. Fold the cooked pasta into the beef and sauce mixture until every shell is fully encapsulated.
  5. Transfer the mixture into a 9x13 inch baking dish. Top with the remaining 1 cup of cheddar cheese.
  6. Bake on the middle rack for 10–12 minutes. Optionally turn on the broiler for the final 2 minutes to create a shattering golden cheese crust.