Taste of Our Home Tuesday: Cheesy Beefy Mac (Skillet Casserole)

I saw this photo on Pinterest and thought it looked so yummy!  Neither one of us are sure if we liked the dish or not.  The A1 sauce makes it very tangy and different.  There is a part of me that really enjoyed the dish and another part that thought the flavors were very weird.  I may make it again with a little less A1 and see how it tastes then.  The link at the very bottom will take you to where the original recipe was posted if you'd like a recipe to make your own cream of mushroom soup.  

Ingredients: 
1/2 Lb elbow macaroni, uncooked 
1 Lb ground sirloin 
1 sweet onion, diced 
1 cup ketchup 
1/4 cup A1 Steak Sauce 
1 can cream of mushroom soup 
salt and pepper, to taste 
1 1/2 cups shredded Cheddar cheese *or Colby Jack Directions: 

Cook your macaroni according to package directions. Drain and rinse and set aside. Meanwhile, in a large non-stick skillet, brown your ground sirloin and 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 and onion can cook together without any draining and losing of flavor.) Cook until meat is crumbled and onion is soft. Add can of soup, ketchup, and steak sauce; stirring well. Cover with lid and let simmer for about 5 minutes. Taste to see if you would like to add some salt and pepper. (I usually add a dash of each.) Mix in macaroni, stirring to coat well. Top with shredded cheese. Cover with lid and let simmer on very low; just until cheese is melted and dish is gently bubbling on sides. Serve while piping hot.

You can find the original recipe here.