Cheesey Beef and Noodle Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (8-ounce) package small elbow macaroniCooking spray1 cup prechopped onion1 cup preshredded carrot2 teaspoons bottled minced garlic1 pound lean ground sirloin1 cup tomato sauce1 tsp worcestershire sauce1 tsp. paprika1 tsp. chili powder1/8 tsp cayenne1 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper1 cup 1% milk2 tablespoons all-purpose flour1/8 teaspoon ground nutmeg1 cup (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (divided) 1/2 c. fat free kraft cheddar, shredded
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 7 minutes or until tender. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt, worcestershire, chili powder, cayenne, paprika and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1/2 cup 2% cheese snd 1/2 c. fat free cheddar, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Yield: 8 servings (serving size: about 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user KEEYAHWE.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 7 minutes or until tender. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt, worcestershire, chili powder, cayenne, paprika and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1/2 cup 2% cheese snd 1/2 c. fat free cheddar, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Yield: 8 servings (serving size: about 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 380.6
- Total Fat: 16.6 g
- Cholesterol: 60.6 mg
- Sodium: 524.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.6 g
- Protein: 25.5 g
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