Weeknight American Goulash

This skillet meal is perfect for weeknight dinners—it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb lean ground beef (at least 80%)
• 1  medium yellow onion, chopped
• 2  garlic cloves, finely chopped
• 1 1⁄2 cups beef broth
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2ounce) can  fire roasted diced tomatoes, undrained
• 1  tablespoon  italian seasoning
• 1  teaspoon paprika
• 1⁄4 teaspoon black pepper
• 1  cup  uncooked elbow macaroni
• 3  ounces cream cheese, cubed
• 1  cup  shredded monterey jack cheese (4 oz)

Directions

1. 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.
2. 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.