Creamy and Cheesy Skillet Macaroni
A delightful twist on classic mac and cheese with rich flavors from cream cheese and tomato sauce, perfect for comforting weeknight dinners.
Ingredients
Pasta and Sauce
- 2 cups elbow macaroni Cook according to package instructions.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped To add flavor.
- 2 cloves garlic, minced Adds fragrance.
- 1 can (15 ounces) tomato sauce For the base of the sauce.
- 1/2 cup cream cheese, softened Makes the dish creamy.
- 1 cup shredded cheese (cheddar or mozzarella) For topping.
- to taste Salt and pepper For seasoning.
- for garnish Fresh basil (optional) Enhances presentation.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato sauce and let it simmer for 5 minutes.
- Lower the heat and add the softened cream cheese, mixing until it melts and combines well with the sauce.
- Add the cooked macaroni to the skillet and mix well, ensuring all the pasta is coated in the sauce.
- Stir in the shredded cheese, allowing it to melt into the dish. Season with salt and pepper to taste.
- Once everything is well mixed and heated through, remove from heat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk if it seems dry. For an extra kick, add spices like red pepper flakes or Italian seasoning.