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1 (8-ounce) package small elbow macaroni |
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Cooking spray |
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1 cup prechopped onion |
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1 cup preshredded carrot |
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2 teaspoons bottled minced garlic |
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1 pound lean ground sirloin |
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1 cup tomato sauce |
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1 teaspoon kosher salt, divide |
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1/2 teaspoon freshly ground black pepper |
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1 cup fat-free milk |
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2 tablespoons all-purpose flour |
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1/8 teaspoon ground nutmeg |
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1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided |
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| Preheat oven to 350°. |
| Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray. |
| Heat a Dutch oven over medium-high heat (or Large Sauce Pan, but Dutch oven is ideal). Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 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. |
| Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture. |
| In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top 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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