Beef, Cheese and Noddle Bake

This macaroni and cheese casserole is packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad.  Recipe serves 8.

What you’ll need:

  • 1 (8-ounce) package small elbow macaroni (or other small noodle)
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 teaspoons minced garlic
  • 1 pound lean ground beef
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup skim milk
  • 2 tablespoons all-purpose four
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (6 ounces) shredded cheddar cheese

What you’ll do:

  • Preheat the oven to 350 degrees.
  • Cook the pasta according to package directions, omitting the fat and salt.
  • Drain and lightly coat with non-stick cooking spray.
  • Heat a Dutch oven (or large pot) over medium-high heat.
  • Coat the pan with nonstick cooking spray.
  • Add the onion and carrot and saute for 4 minutes.
  • Add the garlic; saute 1 minute.
  • Add the ground beef and cook for 5 minutes or until browned, stirring to crumble.
  • Add tomato sauce, 1/2 teaspoon salt and pepper.
  • Cook for 2 minutes.
  • Add the pasta to the beef mixture, stirring to combine.
  • Spoon the pasta and beef into an 11 x 7 – inch baking dish coated with nonstick spray.
  • Place the milk, flour, nutmeg and 1/2 teaspoon salt in a medium saucepan.
  • Stir with a whisk until well blended.
  • Cook over medium heat 2 minutes or until thickened, stirring constantly with the whisk.
  • Add 1 cup cheese, stirring until smooth.
  • Pour the cheese mixture over the pasta; stir.
  • Top evenly 1/2 cup shredded cheese and bake for 20 minutes.
  • Let stand 5 minutes before serving.

Recipe and image from Cooking Light.

So what are you waiting for...Get dinner on the table!

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