Description
A comforting and creamy pasta dish featuring ground beef and Rotel tomatoes in a luscious cheese sauce, perfect for busy weeknight dinners.
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 pepper
- 1 can diced tomatoes with green chilies (Rotel)
- 8 oz cream cheese
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- 1 cup frozen corn or black beans (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set pasta aside.
- While pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, about 6–8 minutes.
- Season the browned beef with garlic powder, onion powder, salt, and pepper; stir to combine.
- Pour in the can of Rotel and the beef broth. Stir and bring to a gentle simmer for 2–3 minutes.
- Reduce heat to low and add the cream cheese in chunks. Stir continuously until melted and the sauce is smooth.
- Stir in the shredded cheddar until melted and fully incorporated. Adjust seasoning to taste.
- Fold in the cooked pasta until evenly coated. Serve hot with optional garnishes.
Notes
For a lighter version, consider using lean ground meat, reduced-fat dairy, or swap the broth for a lower-sodium option. This dish can be adapted for potlucks or made vegan by using plant-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 5g
- Sodium: 900mg
- Fat: 53g
- Saturated Fat: 27g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 100mg