Cheesy Beefy Skillet Casserole

Cheesy Beefy Skillet Casserole 1/2 Lb. elbow macaroni, uncooked 1 Lb. ground sirloin 1 sweet onion, diced 1 c. ketchup 1/4 c. A1 Steak Sauce 1 can cream of mushroom soup salt & pepper, to taste 1 1/2 c. shredded Cheddar cheese or Colby Jack Cook your macaroni according to pkg. directions. Drain, rinse & set aside. Meanwhile, in a lg. non-stick skillet, brown your ground sirloin & onion. (I like to use sirloin as opposed to a higher fat content beef, so that I really don't need to drain the fat. This way there's just a little bit of fat and the beef & onion can cook together w/o any draining & losing of flavor.) Cook until meat is crumbled & onion is soft. Add can of soup, ketchup, & steak sauce; stirring well. Cover w/ lid & let simmer for about 5 mins. Taste to see if you would like to add some salt & pepper. (I usually add a dash of each.) Mix in macaroni, stirring to coat well. Top w/ shredded cheese. Cover w/ lid & let simmer on very low; just until cheese is melted & dish is gently bubbling on sides. Serve while piping hot. **Note..You can use tomato sauce instead of ketchup.