Ingredients
Scale
- 16 ounces ground turkey or beef
- 1/2 onion finely diced
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon dried oregano
- 14 ounces petite diced tomatoes drained
- 2 cups chicken broth
- 2 cups water
- 2 1/2 cups uncooked macaroni
- 4 ounces cream cheese cut into 1” cubes
- 1 cup shredded cheddar cheese plus more for sprinkling on top if desired
Instructions
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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, crumbling meat as it cooks, until onions are tender and meat is cooked through. Drain and return to pan. (You may not need to drain if using very lean meat.)
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Pour in 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.
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When pasta is done and most of 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 over individual servings if desired.
- Prep Time: 5
- Cook Time: 20