Hamburger, Cheddar, and Macaroni Toss

Ingredients

1 1/2  cups  uncooked medium elbow macaroni

Cooking spray

3/4  pound  ground round

1  cup  chopped yellow onion

2  garlic cloves, minced

2  tablespoons  tomato paste

1 1/2  teaspoons  chili powder

1  teaspoon  paprika

1/2  teaspoon  dried oregano

1  (14 1/2-ounce) can diced tomatoes with green peppers and onions, undrained

1  cup  (4 ounces) reduced-fat shredded sharp cheddar cheese, divided

1/4  teaspoon  salt

1/8  teaspoon  freshly ground black pepper

Prepare macaroni in a Dutch oven according to package directions, omitting salt and fat. Drain and set aside.

Heat pan over medium-high heat. Coat pan with cooking spray. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef with a slotted spoon. Add onion and garlic to pan; sauté 2 minutes. Stir in tomato paste, chili powder, paprika, oregano, and tomatoes; cook 2 minutes or until mixture thickens, stirring occasionally. Stir in macaroni, beef, and 3/4 cup cheese; cook 1 minute or until cheese melts. Stir in salt and pepper. Sprinkle 1 tablespoon cheese over each serving.