Prep: 5 minutes or less
Cook: 30-40 minutes mins
Total: 35-45 minutes mins
Servings: 5-6

Ingredients
1 pound extra lean ground beef
1/2 medium onion, chopped
1 can mushrooms or 1 chopped mushroom
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3 cups uncooked elbow macaroni
1/2 cup water
1 packet Daiya cheese sauce
Seasoning and pepper to taste

Instructions
1. Add the beef, mushroom slices and onions to a soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
2. Stir in the garlic powder and chili powder.
3. Add in the water and increase the heat to high. Once it starts boiling, add in the macaroni.
4. Reduce the heat so it's not furiously boiling (a rapid simmer is good). Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 13-15 minutes). I stir it every couple of minutes.
5. While it's cooking, add the cheese sauce (this saves prep time at the start of the recipe).
6. Take the pot off the heat and stir. Season as needed.