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Ingredients
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1 (8 ounce) package elbow macaroni
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1 pound ground beef
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2 (14.5 ounce) cans Italian-style diced tomatoes
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salt and ground black pepper to taste
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2 (8 ounce) packages cream cheese, softened
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2 cups shredded Cheddar cheese
Directions
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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.
Nutrition Facts (per serving)
558 | Calories |
38g | Fat |
27g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 558 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 22g | 112% |
Cholesterol 123mg | 41% |
Sodium 572mg | 25% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 25g | 49% |
Vitamin C 8mg | 8% |
Calcium 303mg | 23% |
Iron 5mg | 27% |
Potassium 372mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.