2 small cans of tomato soup, one can for more cheesy taste
1 medium onion,cut into small pieces (I use onion powder or minced onion instead)
1 large green bell pepper cut into small pieces
1 pound elbow macaroni
1-1/2 pounds sliced American cheese,(preferably not singles, as they take time to peel)
Cook pasta in boiling water. Be sure to occasionally stir the macaroni so it won't stick. Sauté onions, pepper, and beef. The beef will be done first, drop the temperature on the burner to low or simmer, add the cheese to the ground beef, and stir it in to completely melt. Drain the macaroni when done, add the now cheesy beef and the tomato soup to the macaroni, mix in well.
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