Creamy Hamburger Macaroni W Progresso Recipe Starters Portabell

Steps:

• In a skillet heat the olive oil on med high heat and brown the ground beef until no longer pink and browned well.
• Add the onion to the skillet and saute for a few minutes.
• Add the minced garlic and sprinkle with the Emeril's Seasoning and stir to combine well.
• Add the worcestershire sauce, stir.
• Add the Progresso Recipe Starter, and add about 1/4 of the can with water to the skillet and stir together well.
• Reduce heat to a simmer and add the Swansons Flavor Boost packets stir to combine well.
• At this point I cover the dish and simmer on very low for about 10 minute.
• Next add as much of the macaroni to your preference, recover, and simmer another 10 minute.
• Finally add the cream cheese spread mixing well to combine, recover and simmer another 5-10 min until the cream cheese is heated thru and creamy.
• Serve as is or top with extra chopped raw onions.
• This is very creamy and yummy! Enjoy.

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.