Cook the ground beef in a skillet with the onions and garlic until the onions are tender and the beef is no longer pink and cooked through. Drain any extra fat.
Add the rest of the ingredients except the macaroni to the ground beef/onion mixture. Mix well.
Stop at this point if you will be freezing it. Cool and place into a zippered freezer bag.
If preparing for this day’s dinner, add the macaroni and 2 cups of water to the skillet and stir to mix.
Cover and simmer for 12-15 minutes.
Then if the dish looks too watery after the cooking time. Let simmer with the lid off until the consistency you like.
We serve ours with a little goat or sheep cheese sprinkled on top but this is optional.