4 cups elbow macaroni
Salt
4 T. olive oil
Vegetable oil spray, for misting the pan
3 lbs. lean ground beef or ground turkey
2 cups chopped onion
5 medium size cloves of garlic, sliced
2 t. ground cumin
Freshly ground black pepper
2 cans (15 ounces each) tomato sauce
4 T. tomato salsa
6 ounces reduced-fat cream cheese, at room temperature
2 cups reduced-fat sour cream
4 cups (16 ounces) shredded sharp cheddar cheese

4 cup s elbow macaroni 4 T. olive oil 3 lbs. lean ground beef or ground turkey 2 cup s chopped onion 5 medium size cloves of garlic, sliced 2 t. ground cumin 2 can s (15 ounces each) tomato sauce 4 T. tomato salsa 6 ounces reduced-fat cream cheese, at room temperature 2 cup s reduced-fat sour cream 4 cup s (16 ounces) shredded sharp cheddar cheese

1. Bring a large pot of water to boil over high heat. Stir in the macaroni and ˝ t. of salt, reduce the heat to medium-high, and cook the macaroni, uncovered, according to the package directions until just done, 7 to 8 minutes. Drain the macaroni well in the colander, shaking it to remove excess water, then toss it with 2 t. of the olive oil and set aside.

2. Place a rack in the center of the oven and preheat the oven to 375 degrees. Lightly mist a glass or ceramic baking dish with vegetable oil spray and set aside.

3. Place the remaining olive oil in a large frying pan over medium heat. Add the ground beef and cook, stirring until cooked through, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 2 to 3 minutes. Add the cumin and season with salt and pepper to taste. Add the tomato sauce and salsa and cook, stirring, until the mixture bubbles and thickens a bit, about 5 minutes.

4. Place the cream cheese and sour cream in a small mixing bowl. Using a wooden spoon or a fork, stir to combine. Set the cream cheese mixture aside.

5. Transfer the drained macaroni to the prepared baking dish. Spoon the sauce evenly over the macaroni and smooth out the top with the back of the spoon. Dollop the cream cheese mixture on top of the sauce and, using a rubber spatula, spread it out so that it is smooth. Scatter the cheddar cheese over the top of the casserole.

6. Normally, you would bake the casserole until it bubbles around the edges, 30 to 35 minutes or more and let it rest 10 minutes before serving, BUT WE WILL NOT BAKE THEM – WE’LL LET THEM DO IT AT THE SALVATION ARMY SINCE THEY HAVE TO HEAT THEM UP ANYWAY.