1. In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat if needed.

2. Add the chopped onion and minced garlic. Cook for about 5 minutes, until the onion becomes translucent.

3. Stir in the tomato sauce, cream cheese, Italian seasoning, salt, and pepper. Reduce heat and simmer, stirring often, until the cream cheese fully melts into the sauce.

4. Meanwhile, bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente. Drain and set aside.

5. Combine the cooked macaroni with the beef and cream cheese sauce. Stir until evenly mixed.

6. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.

7. Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbly.

8. Let the casserole rest for 5 minutes before serving. Enjoy!