Description
A delicious creamy pasta dish with ground beef, tomatoes, and cheese.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 1 can diced tomatoes with green chilies (Rotel)
- 8 ounces cream cheese
- 1 cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside for later use.
- In the same pot, heat the olive oil over medium heat. Add the ground beef, cooking until it’s browned and no longer pink, approximately 5-7 minutes. Drain any excess fat from the pot.
- Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir together and cook for an additional minute.
- Stir in the diced Rotel, softened cream cheese, and beef broth. Mix until smooth and creamy.
- Return the cooked pasta to the pot. Add shredded cheddar cheese, stirring until it melts into the sauce, taking 2-3 minutes.
- Spoon the creamy pasta into bowls and garnish with fresh herbs if desired. Serve hot!
Notes
- Any pasta shape can be used.
- Can substitute ground beef with ground turkey or plant-based meat.
- Olive oil can be replaced with canola oil.
- Fresh minced garlic can be used instead of garlic powder.
- Finely diced fresh onion can provide texture as an alternative to onion powder.
- Plain diced tomatoes can be used as a substitute for Rotel.
- Can substitute cream cheese with sour cream.
- Beef broth can be swapped with vegetable broth.
- Monterey Jack or dairy-free options can be used instead of cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg