Beefy Mac with Creamy Tomato Sauce

I know it looks a little um, unimpressive, shall we say - but people, this is tasty as heck!! The secret here really is in the sauce.

While you are boiling your elbow macaroni:

Brown 1/2 lb ground beef and drain

Then add to the beef:

1/4 - 1/2 brick of cream cheese

1 palmful of Basil

12-16 oz of tomato sauce (I buy the 8 oz cans of the cheapy store brand sauce by the tomato paste and doctor it up myself.)

Stir it all together over medium heat, allowing the cream cheese to melt into the sauce. mmmmmm.

Then drain and add your pasta, sprinkle some Mozzarella cheese if desired, and serve in a delicious mound. I repeat: mmmmmm.