Low Fat Macaroni and Cheese with Ground Beef and Corn

Indulge in a comforting yet health-conscious twist on a classic with this Low Fat Macaroni and Cheese with Ground Beef and Corn. Packed with protein-rich lean ground beef, sweet bursts of fresh or frozen corn, and hearty whole wheat elbow macaroni, this dish delivers big flavor without the guilt. A creamy sauce made from reduced-fat cheddar, skim milk, and a touch of Dijon mustard keeps it light, while paprika and garlic add a subtle kick. Perfectly baked to golden perfection, this satisfying casserole is ideal for busy weeknights, offering a wholesome, family-friendly meal in under 40 minutes. Garnish with fresh parsley for an elegant finishing touch that’s as nutritious as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz whole wheat elbow macaroni
• 8 oz lean ground beef
• 1 cup fresh or frozen corn kernels
• 1.5 cups reduced-fat cheddar cheese, shredded
• 1 cup skim milk
• 2 tbsp all-purpose flour
• 1 tbsp unsalted butter
• 1 medium diced onion
• 2 cloves garlic, minced
• 1 cup basic low-sodium beef or chicken broth
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 1 tsp dijon mustard
• 2 tbsp chopped fresh parsley (optional)

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook the whole wheat elbow macaroni according to package instructions until al dente, then drain and set aside.

Step 2

In a medium skillet over medium heat, cook the lean ground beef until browned, about 5-7 minutes. Drain any excess fat.

Step 3

Add the corn kernels, diced onion, and minced garlic to the skillet with the ground beef. Cook until the onion becomes translucent, about 3-4 minutes.

Step 4

In a separate saucepan over medium heat, melt the unsalted butter. Add the flour and stir continuously for about 2 minutes to form a roux.

Step 5

Slowly whisk in the skim milk and low-sodium broth. Continue stirring until the mixture thickens, about 3-5 minutes.

Step 6

Reduce the heat to low and add the shredded reduced-fat cheddar cheese, stirring until the cheese is fully melted and smooth.

Step 7

Season the cheese sauce with salt, black pepper, paprika, and Dijon mustard. Stir well to combine.

Step 8

In a large mixing bowl, combine the cooked macaroni, beef mixture, and cheese sauce. Mix thoroughly until all the ingredients are evenly coated with the cheesy sauce.

Step 9

Transfer the mixture to a lightly greased 9x13-inch baking dish. Optional: sprinkle additional cheese on top if desired.

Step 10

Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and slightly golden on top.

Step 11

Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1463.9g)

Amount per serving	% Daily Value*
Calories	2114.6

Total Fat 67.3g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 268.9mg	0%
Sodium 2817.4mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 22.3g	0%
Total Sugars 34.3g
Protein 146.8g	0%

Vitamin D 143.4IU	0%
Calcium 1634.3mg	0%
Iron 16.6mg	0%
Potassium 1953.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 26.8%

Carbs: 45.6%