Cheesy Beefaroni Bake

5 Aug

Ingredients:

  • 1 (8-ounce) package small elbow macaroni
  • 1 cup chopped onion
  • 1 TBSP minced garlic
  • 1 pound lean ground beef
  • 1 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded 2% reduced-fat cheddar cheese

For Sauce:

  • 1 cup 1% milk
  • 2 TBSP all-purpose flour
  • 1/2 tsp salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded 2% reduced-fat cheddar cheese

 

Directions:

1. Cook pasta according to the package directions. Drain pasta, and then lightly coat pasta with cooking spray. Set aside.

2. Heat a skillet over medium-high heat. Coat pan with cooking spray, and sautee onion, garlic, and ground beef. Cook until beef is cooked through and onions become semi-transparent.

3. 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 9X9-inch baking dish coated with cooking spray.

5. In a small/medium sauce pan, mix milk, flour, nutmeg, and remaining 1/2 teaspoon salt. Whisk ingredients together over medium heat, until well blended. Stir constantly with a wisk until mixture thickens.

6. Once mixture has begun to thicken, add 1 cup cheese, stirring until smooth. Pour cheese mixture evenly over the top of the pasta mixture, And stir it all around a little. Top evenly with remaining 1/2 cup cheese.

Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

This “let it sit” part is important. This stuff is 1. molten-lava hot when it comes out of the oven, and 2. in need of some room-temp thickening. So, hold your horses here and give it 5 minutes 🙂 Enjoy.

Makes 6 Servings= 386 calories
Apps 10 weight watchers points plus

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