Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef (or ground turkey/chicken)
- 2 tbsp olive oil
- 1 can diced tomatoes with green chilies (Rotel)
- 8 oz cream cheese
- 1 cup beef broth (or vegetable broth)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat and brown the ground beef for about 5–7 minutes.
- Stir in garlic powder, onion powder, salt, and pepper until well combined.
- Add the diced tomatoes, cream cheese, and beef broth to the pot and stir until smooth.
- Fold in the cooked pasta and cheddar cheese, mixing until everything is heated through and creamy.
- Serve warm with optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg