1. Start by cooking the macaroni according to box instructions. Preheat your oven to 350 degrees. Spray a 9 x 13 casserole dish with cooking spray.

2. While the pasta is cooking, add the ground beef to a large pan and begin to brown. Add in the black beans and the taco seasoning (do not add any water). Fully cook the ground beef, drain any grease, then set aside. Carefully wipe clean the pan to begin to make the sauce.

3. In the pan, melt the butter then stir in the grated garlic and cook over medium-low for 1 minute, then whisk in the flour.

4. Add in both cans of the crushed tomatoes, chicken broth, smoked paprika, cumin, chili powder, salt and pepper. Cook over medium for 5 minutes.

5. Add in the cubed cream cheese and stir to melt. Any stubborn pieces I like to use a rubber spatula and kind of mash them to fully blend them into the sauce. Once the cream cheese is fully blended, add in the ground beef mixture and the corn.

6. To the casserole dish, add the cooked noodles then pour the taco sauce mixture over top and stir until well combined and all of the macaroni has been incorporated. Top with as much shredded cheese as you’d like and sprinkle with more smoked paprika.

7. Bake at 350 degrees for 10 minutes, then broil to brown and bubble the cheese on top.

I served mine with sour cream and guacamole.