My Best Cheesy Beef Tomato Macaroni yet

I'm not a huge maker of Canadian comfort foods, normally. I wold say that I was an eclectic cook. But, naturally, I can and do make homey fare, like cheesy beef and tomato macaroni.

I've done this mac and cheese a couple of times, and it was always good, but never mouth-wateringly awesome. However, I made it again last week, and - OH MY GOD! It was so good, we couldn't help but go back for seconds.

So, here's what I did,

2 cups of cut macaroni (elbows)
1/2 pound of medium ground beef
half an onion
some garlic
1/2 tsp parsley
1/2 tsp basil
salt and pepper to taste
3/ 4 of a large brick of strong orange cheddar (which is a lot more than I used before)
1 1/2 small/ medium cans of tomato juice

Boil the noodles til they are soft or almost done, drain.

In a frying pan, cook the ground beef til it's almost done, add in the chopped onions and garlic. When meat is done, drain if needed. Continue to cook/ fry on medium heat, adding basil, parsley and salt and pepper.  Remove from heat.

In a roast pan (or oven-proof casserole dish) spread half the macaroni noodles, add half  the meat, add a bunch of cheese and 3/4 can of tomato juice. Mix it up.Add the rest of the macaroni, meat and tomato juice and more cheese, leaving just enough cheese to spread on top of the macaroni.

Mix everything again, then spread the remaining cheese on top. Cook in the oven at 350 for about 30 minutes or until it's heated through and deliciously melty!