Mexican Macaroni and Cheese

Preheat oven to 350 F.

Place the ground meat in a pan set over medium high heat. Add the onion, garlic, cumin and Worcestershire sauce. Cook until the meat is brown, then drain off the grease and return everything to the pan. Stir in the jar of salsa.

Meanwhile, boil the macaroni noodles according to package instructions for “al dente”. Drain the pasta and return it to the pot. Stir in enough olive oil to prevent the pasta from sticking. Set aside.

Spray a 9″ x 13″ casserole dish (a 7″ x 11″ will do, too) with baking spray. Pour in half of the macaroni. Cut the Velveeta into small pieces, and place half of it over the pasta, then sprinkle a small handful of shredded cheese over that. Spread half of the meat mixture on top of the macaroni. Layer the last half of the macaroni on top of the meat, cover with more Velveeta and another small handful of shredded cheese. Cover with the last half of the meat mixture, and sprinkle a large handful of shredded cheese on top.

Bake in the oven at 350 F for 30-35 minutes, or until heated through.

Adapted from a recipe on Better Homes and Gardens’ website.