Description
A hearty and quick creamy pasta dish infused with zesty Rotel diced tomatoes and rich cream cheese, 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)
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the Pasta: In a large pot, bring water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
- Sauté the Beef: In the same pot, heat olive oil over medium heat. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Add Seasonings: Stir in garlic powder, onion powder, salt, and pepper. Cook for another minute until fragrant.
- Combine & Simmer: Pour in the diced tomatoes with green chilies, beef broth, and cream cheese. Stir until the cream cheese melts and everything is well blended.
- Add Pasta: Fold the cooked pasta into the beef mixture. Mix until every noodle is coated in the creamy sauce.
- Cheesy Finish: Sprinkle shredded cheddar cheese on top. Let it melt, stirring gently to combine.
- Serve Hot: Taste and adjust seasonings if needed. Serve warm and enjoy!
Notes
Use fresh ingredients for best flavor; customize with vegetables; store leftovers in airtight containers.