HG's All-American Beefy Mac

By sunitagt

Serving Size: 1/4th of recipe (about 2 1/2 cups)
Calories: 375
Fat: 6g
Sodium: 690mg
Carbs: 50g
Fiber: 10g
Sugars: 13.5g
Protein: 33g

PointsPlus® value 9*

Ingredients

• 3 cups frozen cauliflower florets
• 4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 1 lb. raw extra-lean ground beef (4% fat or less)
• 1 tbsp. chopped garlic
• 1/2 tsp. each salt and black pepper
• 2 cups canned crushed tomatoes
• 1 cup diced tomato
• 2 tbsp. canned tomato paste
• 1 tbsp. Worcestershire sauce
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Optional seasoning: crushed red pepper

Details

Servings 4

Preparation

Step 1

Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 minutes, or until hot. Drain excess liquid.

Roughly chop cauliflower, return to the bowl, and cover to keep warm.

In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and stir into cauliflower. Re-cover to keep warm.

Spray the pot with nonstick spray, and bring to medium-high heat. Add onion and bell pepper, and cook and stir until browned, about 4 minutes.

To the pot, add ground beef, garlic, salt, and black pepper. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 6 minutes.

Add all remaining ingredients to the pot, and stir well. Bring to a boil.

Reduce heat to low, and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.