Prep: 15 mins | Cook: 1 hr. | Additional: 15 mins | Total: 1 hr. 30 mins | Servings: 8 | Yield: 8 servings
Everything in this recipe is a winner! It is a complete meal that you will surely enjoy! My only advice to you is to be very generous with the cheese. Just do it and thank me later!
1 (8 ounces) package elbow macaroni
1-pound ground beef
2 (14.5 ounces) cans Italian-style diced tomatoes
salt and ground black pepper to taste
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Place a large pot on the stove and turn the heat to high.
Step 3: Pour in the salted water and allow it to boil.
Step 4: Add in the elbow macaroni and cook for 8 minutes or until al dente’. Drain and rinse with running water to stop the cooking process.
Step 5: Place a large skillet on the stove and turn the heat to medium-high.
Step 6: Add in the beef and cook for 5 to 7 minutes or until the color becomes brown.
Step 7: Remove the excess grease and add in the tomatoes. Season with salt and pepper to taste. Cook for 5 minutes or until hot.
Step 8: Transfer the beef mixture into the prepared casserole dish. Place the cooked elbow macaroni over the beef mixture. Add in cream cheese and spread evenly on top of the macaroni. Sprinkle Cheddar cheese.
Step 9: Place inside the preheated oven and bake for 45 minutes or until the cheese is melted completely.
Step 10: Remove from the oven and let it sit at room temperature to cool for about 15 minutes.
Step 11: Serve and enjoy!
Per Serving: 557.9 calories; protein 24.5g 49% DV; carbohydrates 26.8g 9% DV; fat 38.4g 59% DV; cholesterol 123.2mg 41% DV; sodium 571.9mg 23% DV.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!