Beef, Cheese and Noodle Bake (approx 1.5c)
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 432.7
- Total Fat: 9.8 g
- Cholesterol: 60.9 mg
- Sodium: 926.0 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 6.9 g
- Protein: 36.9 g
View full nutritional breakdown of Beef, Cheese and Noodle Bake (approx 1.5c) calories by ingredient
Introduction
Adapted from Cooking Light Jan 2006Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad. Adapted from Cooking Light Jan 2006
Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad.
Number of Servings: 4
Ingredients
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6-ounce whole grain rotini or small elbow macaroni
Cooking spray
1 cup prechopped onion
3/4 cup preshredded carrot
3 cloves garlic, minced
12 ounces 93% lean ground sirloin
3/4 cup Tomato sauce
3/4 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free milk
1.5 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
4.5 ounces Cabot 50% reduced-fat cheddar cheese, shredded
Tips
For creamiest results, do not overbake.
Directions
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat 2-qt baking dish with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 3/8 teaspoon salt 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 a baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 3/8 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 3 oz of the shredded cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1.5 oz cheese.
Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Serving Size: makes 4 servings, approx 1-1/2 cups
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat 2-qt baking dish with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 3/8 teaspoon salt 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 a baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 3/8 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 3 oz of the shredded cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1.5 oz cheese.
Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Serving Size: makes 4 servings, approx 1-1/2 cups
Member Ratings For This Recipe
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