Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup beef broth
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- Salt to taste
Instructions
- Boil the pasta in well-salted water until al dente; drain and reserve a little pasta water.
- Heat olive oil in a skillet over medium-high heat, then crumble in the ground beef.
- Brown the beef until no longer pink, about 6–8 minutes.
- Stir in garlic powder, onion powder, pepper, and the canned diced tomatoes.
- Pour in beef broth and bring to a simmer; reduce heat to low and add cream cheese.
- Stir until melted and smooth.
- Fold in shredded cheddar off the heat.
- Add the drained pasta and toss everything together.
- Heat for 2–3 minutes until warmed through and glossy.
Notes
Great for weeknights or potlucks. Can swap beef for ground turkey, chicken, or plant-based crumbles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Meat