Glop

(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

Ritz crackers

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.)