This taste better then hamburger helper and my kids love it!
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- ground beef: 1 pound
- Italian-style diced tomatoes: 2 cans (14.5 ounce cans)
- salt and ground black pepper: (to taste)
- cream cheese: 2 packages (8 ounce packages, softened)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
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Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
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Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.
