Shelly's Recipe

BEEF, CHEESE, AND NOODLE BAKE

Category: Casseroles - Beef

1 (8 oz) pkg small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preceded carrot
2 tsp bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 cup fat-free milk
2 tbsp all-purpose flour
1/8 tsp ground nutmeg
1 1/2 cups shredded sharp cheddar cheese (such as Cracker Barrel), divided

Preheat oven to 350.

Cook pasta according to the pkg directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 tsp salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 tsp salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake for 20 minutes or until lightly browned. Let stand 5 minutes before serving. Serves 6-8