Ingredients
Scale
- 8 ounces elbow macaroni, dry
- 1 pound ground beef, lean (80/20 or 90/10)
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, sharp or mild
- 1 cup beef broth, low-sodium preferred
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Brown the ground beef in the hot skillet, breaking it into small pieces with a spatula. Cook until no pink remains, about 6–8 minutes.
- Season the beef with garlic powder, onion powder, salt, and pepper while it cooks.
- Pour in the beef broth and the can of Rotel (with juices). Stir and bring to a gentle simmer.
- Add the softened cream cheese in pieces, stirring until it melts and the sauce is smooth.
- Stir in the shredded cheddar until fully melted and the sauce is creamy.
- Add the cooked macaroni to the skillet and toss until the pasta is evenly coated with the sauce. Adjust seasoning to taste.
- Garnish with chopped cilantro or parsley if using, and serve hot.
Notes
Use room-temperature cream cheese for smoother melting. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian