Cheesey Beef and Noodle Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cheesey Beef and Noodle Bake calories by ingredient
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Number of Servings: 8


    1 (8-ounce) package small elbow macaroni
    Cooking spray
    1 cup prechopped onion
    1 cup preshredded carrot
    2 teaspoons bottled minced garlic
    1 pound lean ground sirloin
    1 cup tomato sauce
    1 tsp worcestershire sauce
    1 tsp. paprika
    1 tsp. chili powder
    1/8 tsp cayenne
    1 teaspoon kosher salt, divided
    1/2 teaspoon freshly ground black pepper
    1 cup 1% milk
    2 tablespoons all-purpose flour
    1/8 teaspoon ground nutmeg
    1 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.

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