Ingredients

• 1/2 lb ground beef
• 1 lb elbow macaroni
• 8 ounces frozen corn
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup cream cheese, softened
• 1/4 cup all-purpose flour
• 2 cups milk
• 14 ounces tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 tablespoon parsley flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, cook meat over medium-high heat in a large skillet until browned. Drain and return to pan.

3. Add all dry seasonings and flour, stir till combined.

4. Add milk, tomato sauce and corn, bring to a boil stirring frequently.

5. Reduce heat to a simmer, cover and cook 2 minutes.

6. Add macaroni pasta and cheeses, toss to coat.