Ingredients
- 6 ounces dry elbow macaroni
- 1 liter mushroom or beef broth
- 1 tablespoon butter
- 1/2-pound ground beef
- 1 small onion, chopped
- 1 large clove garlic, minced
- 2 ounces white mushrooms, sliced
- 1/2 teaspoon paprika (regular or smoked)
- 1/4 teaspoon dried ground rosemary
- 3/4 cup of your favorite tomato pasta sauce (I use RAO’s)
- 1/4 cup cream cheese
- 2 tablespoons plain yogurt (I use Greek yogurt)
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese, plus more to taste
- Fresh parsley, chopped (Optional)
How to Make
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Step 1: Bring the broth to a boil over medium-high heat and add macaroni noodles. Cook according to package directions. Drain and set aside.
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Step 2: In a non-stick skillet, over medium heat, melt the butter.
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Step 3: Add the meat, onions, mushrooms, garlic, paprika, and rosemary, and cook until the meat is browned.
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Step 4: Add the tomato pasta sauce and simmer for 5 minutes.
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Step 5: Stir in the cream cheese and yogurt until well blended.
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Step 6: Taste and season with salt and pepper to taste.
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Step 7: Stir in the shredded cheese.
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Step 8: Sprinkle with chopped parsley if using.
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Step 9: Ladle into bowls and serve.
We hope you enjoy this recipe!
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