Ingredients

8 oz Elbow Macaroni (Feel free to use any pasta shape you love.)

1 lb Ground Beef (Substitute with ground turkey or chicken for a lighter option.)

2 tbsp Olive Oil (Can be swapped for canola oil if preferred.)

1 tsp Garlic Powder (Fresh minced garlic can kick it up a notch.)

1 tsp Onion Powder (Replace with finely diced fresh onion for extra texture.)

1 tsp Salt (Adjust to taste for perfect seasoning.)

1 tsp Pepper (Adjust to taste for perfect seasoning.)

1 can Diced Tomatoes with Green Chilies (Rotel) (If unavailable, use plain diced tomatoes with spices.)

8 oz Cream Cheese (Consider sour cream for a tangy twist.)

1 cup Beef Broth (Keep it vegetarian by using vegetable broth instead.)

1 cup Shredded Cheddar Cheese (Feel free to substitute with Monterey Jack or a dairy-free alternative.)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Once done, drain and set aside.

Step 2: In the same pot, heat olive oil over medium heat. Add the ground beef, cooking until browned, around 5-7 minutes. Drain any excess fat.

Step 3: Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute, allowing the spices to blend into the meat.

Step 4: Pour in the Rotel, adding softened cream cheese and beef broth. Stir until smooth and creamy.

Step 5: Return the cooked macaroni to the pot. Add shredded cheddar cheese, stirring until melted and well coated.

Step 6: Dish into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.

Tips & Variations

Use ground turkey or chicken for a lighter protein alternative without sacrificing flavor.

Swap cream cheese with sour cream for a tangier sauce.

Try different pasta shapes like penne or rotini to change the texture and presentation.

Fresh minced garlic and diced onion add extra aroma and depth when replacing powders.

Add a pinch of smoked paprika or chili powder for extra smoky heat.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add sautéed mushrooms or plant-based meat substitutes for extra texture and protein.

Is it possible to freeze this pasta dish?

While you can freeze it, cream-based sauces may change texture when thawed. If freezing, store in a freezer-safe container for up to 1 month and thaw overnight in the refrigerator before reheating.