𝗦𝗛𝗘𝗣𝗛𝗘𝗥𝗗𝗦 𝗣𝗜𝗘 𝗠𝗔𝗖 𝗻 𝗖𝗛𝗘𝗘𝗦𝗘

8 oz elbow macaroni

1 tbsp olive oil

1 onion, diced

1.5 lbs ground beef

2 carrots, peeled and diced

1 envelope French onion soup mix

1 cup frozen peas

1 cup grated tasty cheese

Preheat oven to 340. Grease an oven-proof baking dish. Cook macaroni in salted boiling water until just al dente. Drain and set aside. In a large frypan, heat oil over medium heat. Cook onion for 4 minutes until soft. Add beef and cook until well-browned, breaking apart with a Mix N Chop. Add carrots and French onion soup mix and stir well. Pour in 2 cups water, bring to the boil, then reduce heat and simmer for 15 minutes. Stir through peas and drained macaroni. Transfer mixture to prepared baking dish. Top with cheese and bake for 15 minutes - until golden and melted.