I had found a recipe for Skillet Macaroni with Zesty Meat Sauce in an issue of Cook's Country. I tried it but substituted some pickled jalapenos instead of the jarred banana peppers (I didn't have banana peppers). I later learned that this is similar to one of my husband's family recipes for Hamburger Macaroni. The next time I made it I added a diced onion because I put onion in nearly everything. I also had to add a bit more water. If its looking fairly dry before the pasta is cooked, it gets gummy. Add a little extra water and the pasta cooks through and you avoid the gumminess.
1 lb. ground beef
1 onion, diced
4 garlic cloves, minced
salt and pepper
3 tbsp. dried basil
1 (28 oz.) can crushed tomatoes
2 cups water
12 ounces elbow macaroni (I used whole wheat pasta and just used the full box-13.25 oz.)
1 1/2 cups shredded Italian cheese
Brown ground beef in a large skillet. When nearly browned, drain some of the grease if needed. Add onion, some salt and pepper. When onion is tender add garlic and cook until fragrant, about 30 seconds. Add basil.
Stir in tomatoes, water, and macaroni. Cover and cook, stirring often until macaroni begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until macaroni is al dente, about 7 more minutes.
Stir in 1/2 cup cheese. Season with salt and pepper. Sprinkle with remaining cheese, cover and cook until cheese is melted, about 1 minute. Serve.