2 cups uncooked elbow macaroni
1 lb. ground beef
1 medium onion, chopped
1/2 cup sliced celery
1 28 oz. can whole tomatoes, cut up (undrained)
1 8oz. can tomato sauce
1 tsp. salt
1/2 tsp. marjoram leaves
1/4 tsp. thyme leaves
1/4 tsp. pepper
1 cup shredded cheese
Prepare macaroni according to package directions, drain. In medium skillet, combine ground beef, onion and celery. Cook until beef is browned and celery is tender; drain, if desired. Stir in next six ingredients. Add macaroni; mix well. Pour into 2 qt. Casserole. Top with cheese. Bake in 350 oven until hot, 35 to 40 minutes. Refrigerate or freeze leftovers.