Adjust Servings
Prevent your screen from going dark
Ingredients
- 1 ½ pound ground beef
- 2 cups elbow macaroni pasta
- 8 ounce tomato sauce
- 1 tablespoon minced garlic
- ½ yellow onion diced
- ½ cup heavy whipping cream
- 2 cups shredded cheddar cheese
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Bring a large pot of water to boil and cook elbow macaroni until al dente. (For extra flavor boil the pasta in beef broth). In a large skillet add the diced onions and ground beef. Allow the meat to cook until no pink is visible and then add minced garlic 30 seconds prior to removing from the heat. Drain excess grease.
- Season the meat with black pepper, onion powder and garlic powder. Add can of tomato sauce, heavy whipping cream and shredded cheddar cheese. Allow mixture to come to a slight simmer over medium heat and stir until all the cheese is fully melted.
- Add drained pasta to the skillet and stir until well combined. Allow to cool for 5 minutes and enjoy!
Notes
I always use Velveeta Cheddar Shreds for this recipe. Although some do not like Velveeta, it gives this recipe the cheesy creamy touch that puts it above the rest
Tried this recipe?Let us know how it was!