Ingredients:
1 pound ground beef
1 medium onion, chopped
1 chopped bell pepper
2 minced garlic cloves
2 c. With cajun seasoning soup
1 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon black pepper
1 can of diced tomatoes with green peppers, undrained
1 block of cream cheese with ramen
1 cup of beef broth
1 cup of heavy cream
8 oz elbow macaroni
2 cups of cheddar cheese, grated
1 tablespoon of olive oil
Minced fresh parsley (for garnish)
Itineraries:
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-7 minutes. Drain excess fat.
To the beef, add chopped onion, pepper and minced garlic. Simmer for 3-4 minutes until the vegetables are tender and the garlic is fragrant.
Sprinkle cajun seasoning, smoked paprika, salt and black pepper. Stir to coat beef and vegetables with spices.
Pour the diced tomatoes with green chilies, cream cheese, beef broth and heavy cream. Stir until the cream cheese is fully melted and the mixture becomes smooth.
Add the pasta and bring to a simmer.
Cover and bake for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Once the pasta is cooked and creamy, stir in the cheddar. Keep stirring until the cheese is fully melted and incorporated into the sauce.
Taste and adjust the seasoning if necessary. Finally topped with freshly chopped parsley.