Ingredients

The following ingredients have 8 Servings
  • 8 ounces elbow macaroni
  • cooking spray
  • 1 cup chopped onion
  • 3 ribs celery (chopped)
  • 1 red or green bell pepper (chopped)
  • 2 teaspoons minced garlic (optional)
  • 1 cup shredded carrots
  • 1 pound lean ground beef
  • 1 cup tomato sauce
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper
  • 1 cup low-fat milk
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-fat sharp cheddar cheese (grated)

Instruction

  • Preheat oven to 350.
  • Cook the macaroni according to package directions. Drain and hold while you proceed with the rest of the recipe.
  • Heat a large skillet or Dutch oven over medium-high heat. Coat the pan with cooking spray and add the onion, celery, bell pepper, carrots and garlic (if using). Saute 4 to 5 minutes or until vegetables are crisp-tender. Remove from pan and set aside.
  • Add the ground beef and cook until browned, stirring to crumble. Drain ground beef and return to pan along with reserved vegetables, tomato sauce, 1/2 teaspoon salt and pepper.
  • Add cooked macaroni to beef/vegetable mixture and stir to combine well.
  • Spoon the beef and macaroni mixture into an 11x7 baking dish coated with cooking spray.
  • Place milk, flour and 1/2 teaspoon salt in a medium saucepan. Stir with a whisk until well 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 and stir together.
  • Top evenly with remaining 1 cup cheese.
  • Bake at 350 for 20 minutes or until lightly browned. Let stand 5 minutes before serving.