1 lb lean (at least 80%) ground beef
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups (from 32-oz carton) beef flavored broth
1 can (15 oz) tomato sauce
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup uncooked elbow macaroni
3 oz cream cheese, cubed
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup flavored croutons, coarsely crushed
Heat in a 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook for about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer for about 20 minutes or until slightly thickened.
Stir in macaroni; cover and cook for 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.
If you don't have Italian seasoning, substitute 1 teaspoon each of dried basil, dried oregano and dried rosemary in the recipe.
Don't have macaroni? Substitute penne or rotini pasta.
Calories: 410 Carbs: 33g Fiber: 3g Sodium: 805mg Protein: 24g