Mile-High Beefy Mac and Cheese

Mile-High Beefy Mac and Cheese

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From: Diabetic Living Magazine

This one-dish meal is a combination of two favorites—hamburgers and macaroni and cheese. Add in some broccoli and carrots and a creamy cheese sauce and you've got a meal the whole family will appreciate.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • ¾ cup soft whole-wheat bread crumbs
  • ¼ cup refrigerated or frozen egg product, thawed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound lean ground beef (95% lean)
  • 1 cup dried multigrain elbow macaroni
  • 2 cups small broccoli florets
  • 1 cup chopped carrots
  • 3 tablespoons light butter with canola oil
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 4 ounces fat-free cream cheese, cut into small cubes
  • 1 cup shredded reduced-fat cheddar cheese (4 ounces)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl combine the bread crumbs, egg, salt and pepper. Add ground beef: mix lightly to combine. (Do not overmix.) Press onto bottom and side of prepared pie plate. Bake 18 to 20 minutes or until done (160°F) (see Tip). Blot with a paper towel to remove excess moisture.
  3. Meanwhile, in a large saucepan cook macaroni according to package directions, adding broccoli and carrots the last 4 minutes; drain in a colander.
  4. In the same large saucepan melt butter over medium heat. Stir in flour. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Gradually stir in cream cheese and ½ cup of the cheddar cheese until smooth. Stir in macaroni mixture; mound on top of meat mixture. Sprinkle with the remaining ½ cup cheddar cheese.
  5. Bake 5 to 7 minutes more or until macaroni mixture is heated through and cheddar cheese is melted. Cool on a wire rack for 15 to 20 minutes before serving.
  • Tip: The meat may appear a bit pink after baking. So be sure to use an instant-read thermometer to measure the doneness.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 327 calories; 11 g fat(5 g sat); 3 g fiber; 26 g carbohydrates; 32 g protein; 49 mcg folate; 65 mg cholesterol; 6 g sugars; 4,047 IU vitamin A; 28 mg vitamin C; 428 mg calcium; 4 mg iron; 566 mg sodium; 571 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Vitamin C (47% dv), Calcium (43% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, 1 fat, 1 vegetable

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