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Mile-High Beefy Mac and Cheese
1 h 15 m
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.”
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)
1Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
2In 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.
3Meanwhile, in a large saucepan cook macaroni according to package directions, adding broccoli and carrots the last 4 minutes; drain in a colander.
4In 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.
5Bake 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.