Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake
Beef, Cheese, and Noodle Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    cup fat-free milk

  • 2

    tablespoons all-purpose flour

  • 1/8

    teaspoon ground nutmeg

  • 1 1/2

    cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions

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 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. 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 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.

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