Macaroni and Beef Casserole

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1.5 lb     Ground Beef
6 cubes    Beef Boullion - no liquid (enough cubes, powder or paste to make 6 cups stock)      
1          Envelope Lipton Onion Soup Mix
1/4 tsp    Chili Powder 
1/3 cum    Minced dried Onion 
1 tsp      Garlic powder
1 tsp      Cayenne Pepper (or more to taste)
1/2 tsp    Coarse ground Black Pepper
3 Tbsp     Flour
2 8oz cans Tomatoe Sauce
2 cup      Water
6 cups     Raw macaroni, cooked 
2/3 lb     Shredded Cheddar Cheese

In Large skillet, brown meat, drain off excess fat. Stir in the dry ingredients, tomatoe sauce and water. Simmer, covered 5 minutes. Stir in Macaroni, turn into 1+1/2 quart casserole dish. Sprinkle with Cheese. Bake 20 minutes in preheated oven at 400 degrees.

Compilation and changes Copyright 2007 Clifford Neuman
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