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Mac and Cheese Casserole
Serves 8 |
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Ingredients:
| 8 oz elbow macaroni |
| Cooking spray |
| 1 cup chopped onions |
| 1 cup shredded carrots |
| 2 teaspoons minced garlic |
| 1 lb. ground beef |
| 1 cup tomato sauce |
| 1 teaspoon kosher salt |
| 1/2 teaspoon black pepper |
| 1 cup milk |
| 2 tablespoon flour |
| 1/8 teaspoon ground nutmeg |
| 1 1/2 cups shredded sharp cheddar cheese |
Directions:
- Preheat oven to 350° F.
- Cook elbow macaroni according to package directions, omitting salt and fat. After draining pasta, lightly coat with cooking spray and set aside.
- Heat a Dutch oven over medium-high heat; coat with cooking spray. Add onion and carrot to pan, sauté for 3 minutes. Add garlic to pan, sauté for 45 seconds. Add ground beef to pan, cook until browned, about 5 minutes, stirring while cooking to break up. Add tomato sauce, 1/2 teaspoon salt and black pepper to pan; cook until most of the liquid evaporates, about 2 minutes.
- Add cooked pasta to mixture in Dutch oven, mix to combine.
- Coat an 11x7-inch baking dish with cooking spray. Spoon pasta mixture into baking dish.
- Place milk, flour, nutmeg and remaining 1/2 teaspoon salt into a medium saucepan that is set over medium heat; whisk ingredients until blended. Cook and whisk constantly for 2 minutes or until thickened. Add 1 cup of cheese, whisking until smooth.
- Pour cheese mixture over pasta mixture; stir to combine. Top evenly with remaining 1/2 cup of cheese. Bake until lightly browned, about 20 minutes. Let stand 5 minutes before serving.
| Course: | Lunch, Dinner |
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