Ingredients
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1/2 lb ground beef
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1 lb elbow macaroni
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8 ounces frozen corn
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1 1/2 cups cheddar cheese, shredded
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1/2 cup cream cheese, softened
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1/4 cup all-purpose flour
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2 cups milk
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14 ounces tomato sauce
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1 tablespoon parsley flakes
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions, drain and set aside.
- Meanwhile, cook meat over medium-high heat in a large skillet until browned. Drain and return to pan.
- Add all dry seasonings and flour, stir till combined.
- Add milk, tomato sauce and corn, bring to a boil stirring frequently.
- Reduce heat to a simmer, cover and cook 2 minutes.
- Add macaroni pasta and cheeses, toss to coat.