1 cup salsa
2/3 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons chili powder
1 15 to 16-ounce can kidney beans -- rinsed and drained
1 8-ounce can tomato sauce
1/2 cup shredded Cheddar cheese
Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.