Serves 4
317 cal · 30 min
Beefy Macaroni and Cheese
Recipe GLPRc444ce16a9ef75
A satisfying one-pan comfort dish combining lean ground beef, tender macaroni pasta, and diced tomatoes in a savory broth, finished with melted low-fat cheese. Ready in about 30 minutes.
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Ingredients
3/4 pound ground beef, 90% lean
1 1/2 cups water
1 cup uncooked macaroni pasta
1 can (14.5 ounces) low-sodium diced tomatoes, undrained
1/2 packet seasoning mix
1/2 cup shredded low-fat cheese
Salt to taste (optional)
Directions
Wash your hands thoroughly with soap and water.
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until it is browned and no pink remains (approximately 5-7 minutes; ensure internal temperature reaches 160°F). Carefully pour off and discard any accumulated fat.
Pour the water into the skillet with the cooked beef. Add the uncooked macaroni, the undrained canned tomatoes with their liquid, and the seasoning mix. Stir well to combine all ingredients.
Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer gently for 15-20 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
Remove the skillet from the heat. Add the shredded cheese and stir until it is completely melted and evenly distributed throughout the dish.
Taste the dish. If desired, add a small pinch of salt to enhance the flavor.
Serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
