Creamy Macaroni and Beef Casserole

2 cups elbow macaroni
Salt
2 tablespoons olive oil
vegetable spray
1 ½ pounds ground beef or ground turkey
1 cup chopped onion
3 medium sized cloves, garlic, sliced
1 teaspoon ground cumin
freshly ground black pepper
1 15 oz can tomato sauce
2 tablespoons tomato salsa
3 oz cream cheese
1 cup sour cream
2 cups shredded sharp cheddar cheese

Bring large pot of water to boil over high heat.

Stir in the macaroni and ½ teaspoon salt. Reduce the heat to medium-high and cook the macaroni, uncovered, according to the package directions until just done, 7-8 minutes.

Drain the macaroni well and toss with 1 teaspoon of the olive oil and set aside.

Place a rack in the center of the oven and preheat to 375.

Lightly mist a 13x9 and set aside.

Place the remaining 5 teaspoons of olive oil in a large frying pan over medium heat. Add the ground beef and cook, stirring, until cooked through. Add the onion and garlic and cook, stirring until soft. Add the cumin and season with salt and pepper to taste. Add the tomato sauce and salsa and cook, stirring until mixture bubbles and thickens.

Place the cream cheese and sour cream in a small mixing bowl. Using a wooden spoon or fork, stir to combine. Set the cream cheese mixture aside.

Transfer the drained mac to the prepared baking dish. Spoon the sauce evenly over the macaroni and smooth out the top with the back of the spoon. Dollop the cream cheese mixture on top of the sauce and using a rubber spatula, spread it out so that it is smooth. Scatter the cheddar cheese over the top of the casserole.

Bake the casserole until it bubbles around the edges, 30-35 minutes.

This made a huge pan. I also think it will be very tweakable recipe. I did leave out the salsa since I didn't have any and it didn't seem to make a difference. I also used 4 oz of cream cheese because that is the hunk I had in the fridge and did not see the need to keep just 1 oz of it *laff* Tasted good the next day for lunch too! Yum!