There's many versions of this bake, but this one trumps them all!

Servings: 6

1 pound ground beef
2 cups elbow macaroni
1 green bell pepper, diced
1 red bell pepper, diced
1 (14.5-ounce) can diced tomatoes, undrained
1 small onion, chopped
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

1. Preheat your oven to 350°F (175°C).

2. Cook the elbow macaroni according to the package instructions, drain, and set aside.

3. In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. Drain excess fat.

4. Add the chopped onion and bell peppers to the skillet and cook until they are tender, about 5 minutes.

5. Stir in the garlic powder, onion powder, diced tomatoes with their juice, salt, and pepper. Let everything simmer together for about 10 minutes, allowing the flavors to meld.

6. In a large mixing bowl, combine the cooked macaroni with the beef and vegetable mixture. Stir in 1 cup of the shredded cheddar cheese.

7. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese evenly on top.

8. Bake for 20 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.