My neighbor swears this 'Cheesy Melt Bomb' is the reason she skips takeout now!

Servings: 6

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups elbow macaroni
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent.

Stir in the tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for about 10 minutes.

Meanwhile, cook the macaroni according to package instructions until al dente. Drain and set aside.

Combine the cooked macaroni with the beef and tomato mixture, stirring well to combine.

Transfer the mixture to a greased 9x13 inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top, followed by the grated Parmesan cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let the bake cool for a few minutes before serving.