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1/2 pound large elbow macaroni 1 tsp. salt 1 pound ground beef 1 tbs. oil 1/4 pound cheddar cheese 1 4-ounce can of mushrooms, drained 1 8-ounce can mushrooms, drained Cook macaroni in boiling, salted water. Cook for 10 minutes, or until tender. Drain. Brown beef in oil. In a 2 quart casserole combine macaroni, beef mushrooms and cubed cheese. Combine sauce mix with water. Cook over medium heat until it begins to thicken. Stir in milk and add to casserole. Bake 350 degrees for 45 minutes |