Classic Beef Macaroni and Cheese

This was my best mac and cheese so far - a simple tweak was using Old Cheddar instead of Medium, creating a more flavourful, yet not overpowering, comfort dish!

Ingredients: 

2 cups elbow macaroni
200 grams or so of grated old orange cheddar (I used Kraft brand this time round)
1 can (small) tomato juice
250 grams of medium ground beef
salt and pepper to taste

Directions:

Boil the macaroni til almost totally tender
In a casserole dish or a small roast pan, put the noodles, add half the tomato juice, add the meat, mix, add most of the cheese, mix, add the rest of the juice, add salt and pepper, tasting to be sure you don't over do it. Sprinkle the remaining cheese on top.

Place in a pre-heated oven and bake at 350 for about 45 minutes, stirring once half-way through/ Et. Voila! Yummy beef macaroni and cheese!