Creamy Beef and Shells

Oh hey guys! It's been awhile since I've blogged and that was due to Easter and this week has already been a whirlwind. I meant to put this together yesterday but things got busy so hopefully this gets posted and shared today :) Last week Kevin and I had Creamy Beef and Shells and they were SO good! The original recipe can be found HERE and we only changed yellow onion for onion powder. This recipe turned out really good and would definitely make it again!

Ingredients:
10 oz large macaroni pasta shells
1 tbsp olive oil
1 pound ground beef
1 tbsp onion powder
2 tsp Italian seasoning
2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
3/4 tsp salt
1/2 tsp pepper
2 tbsp flour
2 cups beef broth
15 oz can of tomato sauce
1/2 cup heavy whipping cream
1 cup cheddar cheese

Directions: Boil the pasta 1 minute shy of the package directions (for large macaroni shells, that's about 9 minutes). 

Meanwhile, heat olive oil in a very large skillet over medium-high heat. Add the ground beef and onion powder until browned, about 5-6 minutes. Drain fat from skillet and return to heat. 

Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper and stir for 2-3 minutes. Sprinkle the flour over the beef and cook for 1 minute. 

Slowly add the beef broth, stirring while you add it. 

Stir in the tomato sauce and increase the heat to medium high. Bring to a boil and reduce heat and simmer for 10 minutes or until slightly thickened. 

Stir in the heavy whipping cream and cheddar cheese. Stir in cooked pasta and continue to cook for about 1 minute. 

Remove from heat and let it thicken for about 5 minutes. Top with parmesan cheese and serve.