01 -
Sprinkle some chopped parsley or cilantro on top if you want. Dish it out while it's still steaming.
02 -
Dump the macaroni you cooked earlier back into the pot. Throw in the cheddar and stir everything until the cheese is gooey and coats every bit.
03 -
Pour in the beef broth, diced tomatoes with green chilies, and that softened cream cheese. Mix until everything melts together and you get a creamy, dreamy sauce.
04 -
Go ahead and shake in onion powder, garlic powder, a pinch of salt, and some black pepper. Let it cook for about a minute so the flavors can mix in.
05 -
Heat up your olive oil on medium in the same pot. Break up the ground beef as it cooks and stir till no pink stays. If there's too much grease, carefully spoon it out.
06 -
Salt a big pot of water and get it boiling. Toss in the elbow macaroni and cook till it's just the right amount of chewy, following what it says on the package. Drain, then set it to the side.