Ingredients

The following ingredients have 10 Servings
  • 1 ½ pounds lean ground beef
  • 1 cup finely diced yellow or white onion
  • 16 ounces dry elbow macaroni pasta
  • 3 cups beef or chicken broth
  • 28 ounce can crushed tomato
  • 1/4 cup tomato paste
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried onion powder
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 2 cups shredded sharp cheddar cheese (plus extra for topping)

Instruction

  • Heat a Dutch oven or large deep skillet over medium-high heat.
  • Add beef, and cook until browned. 
  • Drain ground beef, and return to skillet. 
  • Stir in onion, and, stirring regularly, cook until just softened, about 3 minutes. 
  • Add remaining ingredients EXCEPT cheese, and stir to combine.
  • Bring to simmer, and reduce heat to medium-low. You want the mixture to simmer gently, not boil. 
  • Cook for about 10 minutes, or until most of the liquid is absorbed but mixture is still saucy. At this point, the pasta should be al dente. 
  • Stir in cheese. 
  • Sprinkle with additional cheese, if desired. 
  • Remove from heat, and serve.