1 1/2 cups elbow macaroni
               1 pound ground beef
               1/4 cup chili powder
               1 can (28 ounces) crushed tomatoes in puree
               1/3 cup FRANK'S REDHOT Hot Sauce
               1 cup (4 ounces) shedded cheddar cheese

               1.  Cook macaroni in boiling water 5 minutes.  Drain.

               2.  In large nonstick skillet, cook ground beef with chili powder
               until
               meat is browned.  Add tomatoes and REDHOT sauce.  Heat to
               boiling.  Reduce heat to medium.  Cook 5 minutes.

               3.  Add macaroni; cook 5 minutes or until pasta is tender and has
               absorbed excess liquid.  Sprinkle with cheese.

               Makes 4 servings.