Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Difficulty: Easy
This homemade spin on an old box dinner favorite brings all the nostalgia, creamy goodness but with fresh ingredients and bold flavors.
Ingredients
- 2 lbs ground beef
- 1 lb elbow pasta
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ tsp ground mustard
- 1 sweet onion, diced
- 1 red bell pepper, diced
- ½ cup tomato sauce
- 1 cup milk, divided
- 4½ cups water
- 1 cup shredded mild cheddar
- 1 cup shredded Monterey Jack cheese
- 1 cup cottage cheese
Directions
- 1
In a large pan over medium heat, brown ground beef.
- 2
Add all spices.
- 3
Add diced onion and diced pepper and cook until soft.
- 4
Add in uncooked pasta and tomato sauce and stir.
- 5
Add in water and ½ cup of milk.
- 6
Stir well, cover and reduce heat.
- 7
Cook for about 20 minutes stirring well every 5 minutes.
- 8
Blend ½ cup of milk with cottage cheese.
- 9
After pasta is fully cooked mix in milk and cottage cheese mixture and cheeses.
- 10
Serve hot.
Tips & Variations
- ✦Blending the cottage cheese with milk creates a silky, creamy sauce — don't skip this step, it's the secret to the texture.
- ✦Stir every 5 minutes while the pasta cooks to prevent sticking and ensure even cooking.
- ✦Swap in ground turkey for a lighter version — the spice blend carries all the flavor either way.