Description
A delicious and creamy macaroni dish with ground beef, perfect for a comforting meal.
Ingredients
Scale
- 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 black pepper
- 1 can Rotel diced tomatoes with green chilies
- 8 oz cream cheese, softened
- 1 cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Boil elbow macaroni in salted water until just tender, about 7–8 minutes. Drain and set aside. Tip: Cooking pasta until al dente helps it hold creamy sauces better.
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat. Tip: Removing excess grease keeps the sauce smooth and balanced.
- Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to release aroma. Tip: Seasoning early builds deeper flavor.
- Add Rotel tomatoes, cream cheese, and beef broth. Stir over low heat until smooth and creamy. Tip: Low heat prevents the sauce from separating.
- Return pasta to the pot. Stir in shredded cheddar until melted and coated evenly. Serve hot.
Notes
- This dish is best served immediately for the creamiest texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg