Description
A comforting, easy dish that combines bold tomato-chile flavors in a creamy, cheesy sauce, perfect for busy weeknight dinners.
Ingredients
- 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)
- 1 cup Beef Broth
- 8 oz Cream Cheese
- 1 cup Shredded Cheddar Cheese
Instructions
- Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon, and season with garlic powder, onion powder, salt, and pepper. Cook until the beef is browned, about 6–8 minutes.
- Drain excess fat from the pan, leaving some for flavor, and return the skillet to medium heat.
- Pour in the can of diced tomatoes with green chilies and the beef broth. Stir well and let simmer for 3–4 minutes.
- Add cream cheese in cubes and stir continuously until melted and smooth. Use reserved pasta water to adjust thickness.
- Stir in shredded cheddar cheese until melted. Taste and adjust seasoning.
- Add the drained pasta to the skillet and gently toss to coat in the sauce.
- Serve immediately with optional garnishes like chopped green onions or extra cheese.
Notes
This dish is versatile; feel free to substitute ground beef with ground turkey or a plant-based alternative and use any pasta shape you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American