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Mac and Beef
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| 1 1/2 pounds | ground beef |
| 1 large | onion, chopped, (about 1 cup) |
| 1 can (26 ounces) | Campbell's® Condensed Tomato Soup |
| 3/4 cup | water |
| 1 tablespoon | yellow mustard |
| 1 tablespoon | Worcestershire sauce |
| 1/2 cup | shredded Cheddar cheese, (about 2 ounces) |
| 2 cups | elbow macaroni or rotini, cooked according to package directions (about 4 cups) |
1 Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
2 Stir the soup, water, mustard, Worcestershire, cheese and macaroni in the skillet and cook until the beef mixture is hot and bubbling.
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