Beef cheese, and noodle bake

Dinner tonight, February 8 , 2014
Dinner tonight, June 25, 2013
I served it with a nice green salad
8 Servings

  • 1 (8-ounce) package small elbow macaroni, 230 g
  • Cooking spray
  • 1 cup prechopped onion, 170 g
  • 1 cup preshredded carrot, 120 g
  • 2 teaspoons bottled minced garlic
  • 1 lb. lean ground sirloin
  • 1 cup tomato sauce
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • teaspoon ground nutmeg
  • 1 ½ cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided (200g)

1) Preheat oven to 350°F (175ºWinking

2) Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

3) 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, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

4) 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.

5) 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 cup cheese, 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.

Nutritional notes:
Amount per serving
Calories: 283
Calories from fat: 24%
Fat: 7.7g
Saturated fat: 4.2g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 0.7g
Protein: 22.3g
Carbohydrate: 30.1g
Fiber: 2.1g
Cholesterol: 46mg
Iron: 3.1mg
Sodium: 622mg
Calcium: 209mg

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