Directions:
Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and diced onion. Cook until browned and onions are soft. Season with salt and pepper.
Stir in Worcestershire sauce and diced green bell pepper.
Add uncooked elbow macaroni, water, and beef broth. Bring to a boil, then simmer for 15 minutes or until pasta is cooked and liquid absorbed.
Over low heat, add milk and cubed cream cheese. Stir until cream cheese melts into a creamy sauce.
Remove from heat, sprinkle with mozzarella, and stir to combine.
Top with torn provolone cheese. Cover to melt cheese, then garnish with parsley.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Kcal: Estimated 700 kcal Servings: 4 servings
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