Cooking Instructions

• Begin by bringing a pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
• While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 2-3 minutes until softened and slightly caramelized.
• Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned—about 5-7 minutes.
• Toss in the diced carrots and continue to cook for another 3-4 minutes, stirring occasionally.
• Sprinkle the French onion soup mix over the beef and veggies. Stir well, then pour in the tomato sauce and about ½ cup of water (to help blend the flavors).
• Add the frozen peas and let the mixture simmer for 5 minutes until the carrots are tender and everything is saucy and well combined.
• Fold in the cooked macaroni until the pasta is evenly coated with the mince mixture.
• Sprinkle the grated cheese over the top, cover the pan with a lid, and let it sit for 2-3 minutes until the cheese melts into gooey, golden goodness.
• Serve hot, straight from the pan, and enjoy!