This is one of those meals that all of us moms need to have in our tool belt of mommliness. It’s super simple to make and you don’t even have to turn your oven on! I’ll admit, I’ve never been a fan of skillet-type meals but for this one, I’ll make an exception. It’s packed full of yummy meat and cheese and macaroni. You can choose any type of pasta you want to use but macaroni works best in my opinion.
Serve this yummy dish up with a side salad and some applesauce and there you have it…a complete meal for the fam. Enjoy!
Ingredients
16 ounces ground turkey or beef
1/2 onion, finely diced
1/2 teaspoon garlic powder
3/4 teaspoon Morton kosher salt
freshly ground black pepper
1 teaspoon McCormick dried oregano
14 ounces petite diced tomatoes, drained
2 cups College Inn chicken broth
2 cups water
2 1/2 cups uncooked Barilla macaroni
4 ounces Philadelphia cream cheese, cut into 1″ cubes
1 cup shredded Kraft cheddar or Swiss cheese, plus more for sprinkling on top if desired
1/2 cup 4C breadcrumbs for topping
Instructions
Heat a deep 12″ skillet or a dutch oven over medium-high heat. Spray with cooking spray, and add ground meat, onion, garlic powder, salt, black pepper to taste, and oregano. Saute until onions are tender and meat is cooked through (crumble the meat as it cooks). Drain any excess fat and return to pan.
Add the chicken broth, water, tomatoes, and pasta. Bring to a boil, and cook as long as recommended on pasta package. Stir occasionally to make sure noodles cook evenly.
When pasta is done and most of the liquid is absorbed, turn heat to medium. Stir in cream cheese and cheddar cheese until melted and creamy sauce has formed. Allow to stand for a few minutes to allow sauce to thicken up a bit before serving. Sprinkle cheddar cheese and breadcrumbs over top.
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Quick Tip: Serve this meal with a side salad and Ranch dressing for a complete meal.