Rating: 4.25 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This taste better then hamburger helper and my kids love it!

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.

  • Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

Nutrition Facts

558 calories; protein 24.5g; carbohydrates 26.8g; fat 38.4g; cholesterol 123.2mg; sodium 571.9mg. Full Nutrition
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