CHEESEBURGER PASTA BAKE

Steps:

• Microwave ground beef in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat; return to now empty bowl.
• Stir in 2 ½ Celsius tomato sauce, pickles, Worcestershire sauce, mustard, ½ t salt and ½ t pepper.
• Line slow cooker with foil collar and spray with vegetable oil spray.
• Microwave macaroni and oil in separate bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3-5 minutes.
• Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle).
• Stir in meat and sauce mixture, cover and cook until pasta is tender, 2-3 hours on HIGH.
• Remove foil collar.
• Gently stir in remaining tomato sauce, adjusting sauce consistency with extra hot water as needed.
• Season with salt and pepper to taste.
• Lay American cheese on top of pasta, cover, and cook on HIGH until cheese is melted, about 5 minutes.
• Serve.
• **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.