Ingredients:
- 1 lb lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup low-fat milk
- 2 cups whole wheat macaroni
- 2 cups reduced-fat cheddar cheese, shredded
- 2 tablespoons whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions:
Start by heating the oven to 350F 175C
Follow the directions on the package to cook the whole wheat macaroni until it is al dente
Remove the water and set it aside
Put the olive oil in a big pan and heat it over medium-low heat
Add the garlic and onion that have been chopped up
Add the onion and cook it until it turns clear
Put the lean ground beef in the pan and break it up with a spoon as it cooks until it turns brown
Get rid of any extra fat
Add the whole wheat flour to the cooked beef and mix it in
Keep cooking for a few minutes until the flour is fully mixed in
Slowly add the low-fat milk to the pan while stirring all the time until the mixture gets thick
The chili powder, paprika, salt, and pepper should all be mixed in now
Put it in the oven for a few minutes to mix the flavors
Mix the cooked whole wheat macaroni into the other ingredients in the pan by stirring them around
Mix the ingredients well and then add 1 1/2 cups of low-fat cheddar cheese
Stir the mixture until the cheese melts
Put the mixture in a casserole dish that has been greased, and then sprinkle the last 1/2 cup of shredded cheddar cheese on top
For 20 to 25 minutes, or until the cheese is bubbly and the top is a little golden, bake in an oven that has already been heated
If you want, you can add fresh parsley as a garnish before serving
Have fun with your cheeseburger mac and cheese casserole that you made lighter!
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