Rotel Mac and Cheese

 

Ingredients

• 1 pound cavatappi or cellentani pasta, the ridges hold the sauce best
• ▢1 pound lean ground beef
• ▢1 tablespoon olive oil
• ▢½ yellow onion, finely diced
• ▢3 cloves garlic, minced
• ▢1 teaspoon smoked paprika
• ▢1 teaspoon dried oregano
• ▢10 oz can of RoTel Original Diced Tomatoes and Green Chilies, do not drain
• ▢4 ounces full-fat cream cheese, cubed and softened
• ▢2 cups sharp yellow cheddar cheese, freshly shredded (avoid pre-shredded bags)
• ▢½ cup heavy cream
• ▢½ cup reserved pasta water
• ▢Fresh cilantro or parsley for garnish

• Instructions

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• Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
• In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned and crumbled. Drain any excess grease.
• Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
• Pour in the entire can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
• Reduce the heat to low. Stir in the cubed cream cheese until it is completely melted and smooth. Pour in the heavy cream and half of the reserved pasta water.
• Add the undercooked pasta directly into the skillet. Sprinkle the shredded cheddar over the top. Toss continuously with tongs or a sturdy spoon. As the cheese melts, the pasta water and cream will create a thick, glossy sauce. If it is too thick, add more pasta water a tablespoon at a time.
• Once the sauce is hugging the noodles and the cheese is fully melted, remove from the heat. Garnish with fresh herbs and a crack of black pepper.

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