Ingredients
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) Progresso™ beef flavored broth
1
can (15 oz) Muir Glen™ organic tomato sauce
1
can (14.5 oz) Muir Glen™ organic 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
Preparation
Heat 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 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 about 20 minutes or until slightly thickened.
Stir in macaroni; cover and cook 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.
