Rotel Beef Pasta (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 1 cup beef broth
02 - 8 ounces cream cheese, let it soften
03 - 1 can (10 ounces) diced tomatoes with green chilies
04 - 8 ounces elbow macaroni
05 - 1 cup shredded cheddar cheese
06 - 1 pound ground beef

→ Seasonings

07 - Black pepper, just enough for your taste
08 - Salt, toss in as much as you like
09 - 1 teaspoon onion powder
10 - 1 teaspoon garlic powder

→ Cooking Essentials

11 - 2 tablespoons olive oil

→ Optional Garnish

12 - Chopped fresh parsley or cilantro

# Steps to Follow:

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.

# Additional Tips:

01 - If you love heat, add some diced jalapeño or a sprinkle of cayenne.
02 - Switch out ground beef for turkey, chicken, or even a veggie ground if that works better for you.