Pour canned stewed tomatoes and these 2 ingredients over uncooked elbow macaroni into a baking dish

For a cheesier version, sprinkle 1 to 2 cups of shredded cheddar or Colby Jack over the top after removing the foil, then return the dish to the oven, uncovered, for about 5 to 10 minutes, just until the cheese melts and bubbles.
If you like a bit more vegetable presence, you can add 1 to 2 cups of frozen mixed vegetables or corn right over the uncooked macaroni before adding the beef and tomato mixture; they’ll cook along with everything else. For a slightly sweeter, more old-fashioned flavor, stir 1 to 2 teaspoons of sugar into the stewed tomato and soup mixture, the way many Midwestern cooks balance the acidity of tomatoes.

If you prefer a milder texture, you can substitute half the ground beef with cooked, crumbled breakfast sausage for a heartier flavor, or use ground turkey for a lighter touch. To stretch the dish for a crowd, serve it over mashed potatoes or rice, the way thrifty farm families did when extra mouths showed up at the table.

Leftovers reheat well; if the pasta has soaked up too much sauce, just stir in a splash of milk or water before warming to bring back that creamy, comforting consistency.