Ingredients
Scale
- 8 oz Elbow Macaroni
- 1 lb Ground Beef
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 can Diced Tomatoes with Green Chilies (Rotel)
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
Instructions
- Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the olive oil and ground beef. Cook until browned, breaking it apart into crumbles, about 5-7 minutes.
- Stir in garlic powder, onion powder, salt, and pepper, and cook for an additional minute.
- Pour in diced tomatoes and stir well. Simmer for about 3-4 minutes.
- Lower the heat and add cream cheese and beef broth, stirring until creamy and well-blended.
- Toss in cooked pasta and mix until fully coated in the sauce. Add half of shredded cheddar and stir until melted.
- Remove from heat, sprinkle remaining cheddar on top, and cover for a few minutes to let it melt. Serve warm.
Notes
For added flavor, brown the beef with Worcestershire sauce and customize with veggies like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg