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 (or sour cream)
- 1 cup beef broth (or vegetable broth)
- 1 cup shredded cheddar cheese
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, then drain.
- In the same pot, heat olive oil over medium heat and brown the ground beef for about 5–7 minutes.
- Add garlic powder, onion powder, salt, and pepper; mix well.
- Stir in diced tomatoes, cream cheese, and broth until combined into a creamy sauce.
- Mix in the cooked macaroni and fold in the shredded cheese until melted.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg