American Chop Suey

Notes

Seems to be an east coast thing, which means it came from your Grandpa Sullivan.

Ingredients

• Six handfuls of elbow macaroni (which works out to be 2 cups but I like using handfuls)
• 1# ground beef
• 1 big can (28 oz) of tomato sauce (not tomato puree)
• Frozen corn

Directions

1. Bring a pot of salted water to a boil. You don't have to wait for the boil to add the macaroni. In fact, you can put the macaroni in as soon as you put the pot on the stove. Just make sure you stir a few times before the boil to make sure the pasta does not stick together.
2. Brown the ground beef.
3. Add the tomato sauce to the browned beef and simmer with a splatter screen to reduce the moisture in the sauce.
4. Just before the macaroni is done, add the corn. I just eyeballed it so I don't know how much to add. ½ cup? You'll figure it out.
5. When the macaroni is done, mix it with the sauce.
6. Serve with parmesan cheese (the real stuff, not the crap most people use).