Description
A rich and creamy pasta dish featuring elbow macaroni, ground beef, and zesty Rotel tomatoes, perfect for quick weeknight meals.
Ingredients
Scale
- 8 cups Water (for boiling)
- 2 cups Elbow Macaroni
- 1 lb Ground Beef (or ground turkey)
- 1 tbsp Olive Oil
- 1 can Rotel Tomatoes (diced with green chilies)
- 8 oz Cream Cheese (softened)
- 1 cup Beef Broth (or vegetable broth)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt (to taste)
- 1 tsp Pepper (to taste)
- 1 cup Shredded Cheddar Cheese (or mozzarella)
- 2 tbsp Fresh Cilantro or Parsley (optional garnish)
Instructions
- In a large pot, bring 8 cups of water to a rolling boil over medium-high heat. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef and brown for about 5-6 minutes until no pink remains.
- Stir in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Allow the spices to bloom for 1-2 minutes.
- Pour in the can of Rotel tomatoes and 1 cup of beef (or vegetable) broth. Stir well and bring to a gentle simmer for 3-4 minutes.
- Add the softened cream cheese to the skillet and stir continuously until melted and creamy.
- Once the macaroni is done, drain any excess water and add the drained macaroni to the skillet, mixing everything thoroughly.
- Season with salt and pepper to taste and stir in 1 cup of shredded cheddar cheese, allowing it to melt.
- Serve in bowls and garnish with fresh cilantro or parsley.
Notes
Make-ahead tips: Prepare the sauce a day in advance and cook the pasta fresh when ready to serve. For a vegetarian version, swap ground beef for lentils or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg