Shelly's Recipe

BEEF, CHEESE AND NOODLE BAKE

Category: Ground

1 (8 oz.) pkg. small elbow macaroni
1 cup chopped onion
1 cup shredded carrot
2 tsp. bottled minced garlic
1 lb. lean ground sirloin
1 cup tomato sauce
1 tsp. kosher salt, divided use
1/2 tsp. freshly ground black pepper
FOR THE CHEESE SAUCE:
1 cup fat-free milk
2 tsp. all-purpose flour
1/8 tsp. ground nutmeg
1 1/2 cups 2% reduced-fat shredded sharp cheddar cheese, divided use

Preheat oven to 350 degrees F.

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

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and saute 4 minutes.

Add garlic; saute 1 minute.

Add ground sirloin; cook 5 minutes or until browned, stirring to crumble.

Add tomato sauce, 1/2 teaspoon 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 11x7-inch baking dish coated with cooking spray; set aside.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon 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 at 350 degrees F for 20 minutes or until lightly browned. For creamiest results, do not overbake. Let stand 5 minutes before serving.