Low Fat Macaroni and Cheese with Ground Beef
Indulge in comfort food with a healthy twist with this Low Fat Macaroni and Cheese with Ground Beef recipe! Featuring hearty whole wheat elbow macaroni and flavorful lean ground beef, this dish is smothered in a creamy, low-fat cheddar cheese sauce made rich and velvety with skim milk and beef broth. A blend of garlic powder, onion powder, and paprika adds savory depth, while cornstarch keeps the sauce light yet luxuriously thick. Perfectly portioned for a family dinner, this one-skillet wonder is ready in just 40 minutes, making it an ideal choice for busy weeknights. Garnish with fresh parsley for a pop of color and extra freshness. Dive into a satisfying meal that’s high in taste but low in guilt!
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Ingredients
- 8 ounces whole wheat elbow macaroni
- 8 ounces lean ground beef (90% lean)
- 1 cup low-fat cheddar cheese, shredded
- 1 cup skim milk
- 1 tablespoon cornstarch
- 1 cup unsalted beef broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0 as needed cooking spray
- 2 tablespoons fresh parsley, chopped (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Step 2
In a large non-stick skillet, apply cooking spray and heat over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Step 3
Drain any excess fat from the skillet and return it to the heat.
Step 4
Reduce the heat to medium, and stir in the onion powder, garlic powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes to allow the spices to blend with the beef.
Step 5
In a small bowl, whisk together the skim milk and cornstarch until smooth. Slowly add this mixture to the skillet with the ground beef.
Step 6
Add the unsalted beef broth to the skillet, stirring continuously until the mixture comes to a slight simmer and begins to thicken, about 3-4 minutes.
Step 7
Gradually stir in the shredded low-fat cheddar cheese, continuing to stir until the cheese is fully melted and the sauce is smooth.
Step 8
Add the cooked macaroni to the skillet and gently fold it into the cheese sauce until fully combined.
Step 9
Cook for an additional 2-3 minutes or until heated through, stirring frequently to prevent sticking.
Step 10
Serve hot, garnished with chopped fresh parsley if using.
Nutrition Facts
| Serving size | (1074.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1670.9 |
| Total Fat 38.4g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 217.4mg | 0% |
| Sodium 4297.7mg | 0% |
| Total Carbohydrate 197.8g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 18.1g | |
| Protein 146.6g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 1234.3mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1830.2mg | 0% |
Source of Calories