Step 2: Brown the Beef
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until completely browned and no pink remains — about 6 to 8 minutes. Drain off all excess fat from the pan. Season the drained beef with the garlic powder, onion powder, oregano, salt, and pepper. Stir to combine and remove from heat.
Step 3: Assemble the Casserole
Spread the dry, uncooked elbow macaroni in an even layer across the bottom of the prepared baking dish. Scatter the seasoned ground beef evenly over the macaroni. In a bowl or directly from the cans, combine the diced tomatoes with their juice, the tomato sauce, and the half cup of water. Stir briefly to mix. Pour this tomato mixture slowly and evenly over the beef and macaroni, using the back of a spoon to nudge the liquid into the corners and between the noodles so as much of the pasta as possible is submerged in sauce. Sprinkle 1 and a half cups of the shredded cheddar evenly over the top.
Step 4: Bake Covered
Cover the baking dish tightly with aluminum foil — tight coverage is essential here. The trapped steam is what cooks the dry pasta through; gaps in the foil allow steam to escape and the pasta to remain firm in the center. Bake covered at 375°F for 45 to 55 minutes, until the pasta in the center of the dish is completely tender when tested with a fork and the sauce is bubbling around the edges. Begin checking at 45 minutes by inserting a fork into the center and pressing gently — if the macaroni still has any resistance, recover and bake for another 5 to 10 minutes.
