Ed's Macaroni Jumble

Ingredients

• cup selbow macaroni
• teaspoon svegetable oil
• pound lean ground beef
• 1/3 cup chopped onion
• 1/2 cup sfrozen corn
• (6.5 ounce) can tomato sauce
• 1/2 cup ketchup
• 1/2 cup water
• teaspoon schili powder
• 1/2 teaspoon white sugar
• 1/2 teaspoon seasoned salt
• 1/2 cup grated Cheddar cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 minutes. Drain.
2. Heat oil in a large pot over medium heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt; bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
3. Stir in macaroni; cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts, 1 to 2 minutes.