Thursday, May 25, 2017

Friday Food: Beef, Cheese, and Noodle Bake

Bottom line is this looks fantastic and I can't wait to make it soon and then again just to make sure that I like it as much as I think I'm going to.  Great way to get some macros across the board with this recipe and while still being able to customize with the veggies (broccoli maybe?) of your choice.  


-1 (8oz) package small elbow macaroni
-Cooking Spray (or coconut oil)
-1 cup pre chopped onion
-1 cup pre shredded carrot
-2 tsp bottled minced garlic
-1 pound lean ground sirloin
-1 cup tomato sauce
-1 tsp kosher salt
-1/2 tsp black pepper
-1 cup fat-free milk
-2 tbsp all-purpose flour
-1/8 tsp ground nutmeg
-1 1/2 cups (6 oz) sharp cheddar cheese

The Game Plan:

  1. Preheat oven to 350degF
  2. Cook pasta according to the package directions, omitting salt and fat; drain.  Coat pastas with cooking spray (coconut oil)
  3. Heat Dutch oven over medium-high hat.  Coat pan with cooking spray (coconut oil).  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 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 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 cup cheese, stirring until smooth.  Pour cheese mixture over pasta mixture; stir.  Top evenly with remaining 1/2 cup cheese.  Back at 350degF for 20 minutes or until lightly browned.  Let stand  5 minutes before serving.
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