Ingredients
Method
- Melt the butter in a large, deep 12-inch skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 5-6 minutes until no longer pink. Drain off any excess fat if desired.
- Stir in the Worcestershire sauce and yellow mustard, mixing well to coat the beef. Add the undrained diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a boil over high heat. Stir in the dry elbow macaroni, then reduce the heat to medium. Cover with a lid and cook for 10-12 minutes, stirring every 2-3 minutes, until the pasta is tender and most of the liquid has been absorbed.
- Reduce the heat to low. Stir in the milk and cream cheese cubes, stirring continuously until the cream cheese is fully melted and the sauce is smooth, about 1-2 minutes. If the sauce is too thick, add a splash of additional broth or milk.
- Add the shredded cheddar cheese and stir until fully melted and the sauce is creamy. Taste and adjust salt and pepper as needed. Serve immediately and enjoy!
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of beef broth or milk stirred in to restore the creamy consistency. This dish can also be frozen for up to 3 months.
Lighter swap: For a leaner version, substitute 93% lean ground turkey for the ground beef and use reduced-fat cream cheese. The dish will still be super creamy and full of flavor — and a bit more nutritious for the family!
Sodium tip: Use low-sodium beef broth and reduced-sodium Worcestershire sauce to control the salt level. Season gradually and taste as you go so you can get it exactly right for your family's preferences.