Description
A creamy pasta dish with a zesty kick from Rotel tomatoes, perfect for cozy family 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 elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned.
- Season the beef with garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Incorporate the Rotel tomatoes into the beef mixture, letting it simmer for 2-3 minutes.
- Add the beef broth and bring it to a gentle boil.
- Stir in the cream cheese until it melts and creates a smooth sauce.
- Combine the cooked macaroni with the creamy beef mixture, mixing until every noodle is coated. Sprinkle cheddar cheese on top, allowing it to melt before serving.
Notes
For a vegetarian option, replace the ground beef with mushrooms and use vegetable broth instead. Add sautéed bell peppers or olives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex