(by Samantha Carney)
1 lb. ground beef
1 lb. elbow macaroni, cooked and rinsed
1 jar Cheez Whiz, at room temperature
28-oz. can of whole tomatoes
1/2 lb. American cheese
2 T. butter
Preheat oven to 350 F.
In a large frying pan, brown the ground beef until there is no pink.
Remove from pan with a slotted spoon, discarding the rendered fat.
Place mixture in a large, deep bowl with macaroni and Cheez Whiz.
Chop tomatoes into small pieces and add to mixture with any juice.
Press 3 or 4 slices of American cheese into mixture.
Top with remaining cheese and crumbled crackers.
Dot with butter.
Place in a medium-sized baking pan and cook for 30 minutes or until cheese has melted and browned along the edges.
(Read Glop Was the Glue, the story that accompanies this recipe.)