I love how this dish comes together in just one pot and under 30 minutes, making cleanup a breeze. The combination of tender pasta, savory ground beef, and creamy cheese sauce is always a crowd-pleaser. Plus, it’s endlessly adaptable—I can spice it up, lighten it down, or make it vegetarian with a few simple swaps. It’s comfort food without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz elbow macaroni (feel free to use any pasta shape you love)
1 lb ground beef (substitute with ground turkey or chicken for a lighter option)
2 tbsp olive oil (can be swapped for canola oil if preferred)
1 tsp garlic powder (fresh minced garlic can kick it up a notch)
1 tsp onion powder (replace with finely diced fresh onion for extra texture)
1 tsp salt (adjust to taste for perfect seasoning)
1 tsp pepper (adjust to taste for perfect seasoning)
1 can diced tomatoes with green chilies (Rotel; if unavailable, use plain diced tomatoes with spices)
8 oz cream cheese (consider sour cream for a tangy twist)
1 cup beef broth (keep it vegetarian by using vegetable broth instead)
1 cup shredded cheddar cheese (feel free to substitute with Monterey Jack or a dairy-free alternative)
Directions
I bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, which takes about 7–8 minutes. Once it’s done, I drain it and set it aside.
In the same pot, I heat the olive oil over medium heat. I add the ground beef and cook it until browned, around 5–7 minutes, then drain any excess fat.
I stir in the garlic powder, onion powder, salt, and pepper, letting it cook for about a minute so the flavors can meld.
Next, I pour in the Rotel, add the cream cheese, and beef broth, stirring everything until the mixture is smooth and creamy.
I return the cooked macaroni to the pot and stir in the shredded cheddar cheese until melted and well combined.
I serve it hot, sometimes topped with a sprinkle of fresh cilantro or parsley when I want a pop of color.
Servings and timing
This recipe makes 4 generous servings and takes just 30 minutes from start to finish. It’s one of the fastest comfort meals I can throw together with pantry staples and whatever protein I have on hand.
Variations
When I want to cut calories, I’ll use ground turkey and light cream cheese. For a spicier version, I stir in a dash of hot sauce or use spicy Rotel. If I’m out of elbow macaroni, penne or shells work just as well. Sometimes I even mix in spinach or sautéed bell peppers for a veggie boost.
Storage/reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently on the stovetop or in the microwave with a splash of broth or milk to keep the sauce creamy. It also freezes well—perfect for meal prep.
FAQs
Can I make this dish ahead of time?
Yes, I’ve made it a day in advance and just reheated it before serving. I like to save the final addition of cheese for just before serving to keep it extra melty.
What can I use if I don’t have Rotel?
I substitute with canned diced tomatoes and add a pinch of chili flakes or a bit of salsa for the same kick.
Can I use fresh garlic and onion instead of powder?
Absolutely. I’ve sautéed finely chopped onion and minced garlic with the ground beef and it adds great flavor and texture.
Is there a dairy-free option for the cheese and cream cheese?
Yes, I’ve used dairy-free cream cheese and vegan cheddar before, and it still turns out creamy and satisfying.
What goes well with this pasta?
I usually pair it with a simple green salad or some garlic bread. It’s rich, so something fresh or crisp on the side balances it nicely.
Conclusion
Creamy Rotel Pasta with Ground Beef is one of those dishes I keep coming back to—it’s fast, filling, and full of flavor. Whether I’m feeding a family or just need leftovers for the next day, it always delivers. I love how versatile it is, and it never disappoints when I need something cozy and satisfying on the table in a flash.
