Beef, Cheese, and Noodle Bake
Vegetables and calcium! 283 calories from Cooking Light.
Has Kim tried this? No
1 (8 oz) package small elbow macaroni
1 c chopped onion
1 c shredded carrot
2 tsp minced garlic
1 lb lean ground sirloin
1 c tomato sauce
1 tsp kosher salt
1/2 tsp ground black pepper
1 c fat-free milk
2 tbsp all-purpose flour
1/8 tsp ground nutmeg
1 1/2 c reduced-fat shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Cook paste according to package directions. Drain and lightly coat with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot and saute 4 minutes. Add garlic, saute 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 tsp salt, ad pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon into an 11×7 inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 tsp 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 c cheese, stirring until smooth. Pour cheese mixture over pasta mixture, stir. Top evenly with remaining 1/2 c cheese. Bake at 350 for 20 minutes or until lightly browned. Let stand 5 minutes before serving.