Ed's Macaroni Jumble Recipe

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes. Drain.

Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly 5 to 7 minutes; drain and discard grease. Add corn tomato sauce ketchup water chili powder sugar and seasoned salt to the beef mixture; bring to a boil reduce heat to medium-low and simmer stirring occasionally until slightly thickened about 10 minutes.

Stir macaroni into beef mixture; cook until heated through about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts 1 to 2 minutes.