Description
A rich and creamy one-pot pasta with Cajun-seasoned ground beef, tender macaroni, vegetables, tomatoes, cream cheese, and melted cheddar. This comforting family dinner comes together in about 35 minutes.
Ingredients
1 lb ground beef
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with green chilies, undrained
1 (8-ounce) block cream cheese, softened
1 cup beef broth
1 cup heavy cream
8 ounces elbow macaroni
2 cups cheddar cheese, shredded
1 tablespoon olive oil
Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook for 6–7 minutes, breaking it apart as it cooks, until browned and fully cooked. Drain excess fat if necessary.
- Add the chopped onion, bell pepper, and garlic. Sauté for 3–4 minutes, until the vegetables begin to soften and the garlic is fragrant.
- Stir in the Cajun seasoning, smoked paprika, salt, and black pepper until the beef and vegetables are evenly coated.
- Add the undrained diced tomatoes with green chilies, cream cheese, beef broth, and heavy cream. Stir until the cream cheese has melted and the sauce is smooth.
- Add the elbow macaroni and stir well. Bring the mixture to a gentle simmer.
- Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the macaroni is tender and most of the liquid has been absorbed.
- Stir in the shredded cheddar while the pasta is hot and mix until completely melted and creamy.
- Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley and serve hot.
Notes
For a milder version, reduce the Cajun seasoning and use plain diced tomatoes instead of tomatoes with green chilies.
Monterey Jack, pepper Jack, or a combination of cheeses can replace the cheddar.
Mushrooms, corn, spinach, or additional bell pepper can be added for extra vegetables.
Small pasta shapes such as shells, rotini, or penne can replace elbow macaroni, but cooking time and liquid may need adjustment.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Add a splash of milk, cream, or broth when reheating to restore the creamy consistency.
Serve with a green salad, steamed vegetables, roasted broccoli, or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Cajun-Inspired American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 49 g
- Saturated Fat: 26 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 155 mg
