Meaty Mac'n'Cheese Casserole

adapted from a recipe by Aurele Frappier

1. Use whatever type of ground meat you prefer; beef, pork, chicken, turkey, or similar are all good choices.
2. Any semi-soft or semi-hard cheese will likely work well. Use your preferred type of cheese; or use a cheese that will give characteristics you desire to the dish.

1. Brown ground meat; do not drain fat.
2. Add onion soup mix to browned meat and continue to cook for 1-2 minutes. Remove from heat.
3. In a separate pot, boil the macaroni in salted water until it begins to soften; drain it as soon as it reaches a firm al-dente texture.
4. Add condensed tomato soup, macaroni, and one portion of grated cheese to the meat mixture; stir well to combine.
5. Transfer the mixture to a greased casserole dish; top with the remaining portion of grated cheese.
6. Bake, covered, in a 350°F oven for for 15 minutes or until casserole is bubbly. If desired, uncover and continue to bake until the cheese topping begins to brown.