Mac and Cheeseburger
Mac and Cheeseburger
Mac and cheese gets heartier, and possibly even more family-friendly, when you stir ground beef and fire-roasted tomatoes into the cheese sauce. Make sure to drain the tomatoes so the sauce doesn’t get too thin. We call for whole-grain rotini, but any short pasta shape will work here; just do try to go whole-grain for more nutrition. If you don’t have dry mustard (used here for added depth), stir in a teaspoon of Dijon mustard. Serve with a side of green beans or broccoli tossed with browned butter, or with a salad the family enjoys (a crunchy romaine Caesar salad would be great).
Ingredients
- 8 ounces uncooked whole-grain rotini
- 1/2 pound extra-lean ground sirloin
- 1/4 cup prechopped yellow onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1 14.5-oz. can unsalted fire-roasted diced tomatoes drained
- 1 cup 1% low-fat milk
- 1 1/2 teaspoons all-purpose flour
- 3 ounces preshredded reduced-fat cheddar cheese about 3/4 cup
- 3 tablespoons 1/3-less-fat cream cheese
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to directions, omitting salt and fat. Drain.
- Heat a large skillet over medium. Add beef, onion, Worcestershire, and mustard; cook, stirring often, until meat is done, about 5 minutes. Transfer to a bowl; stir in tomatoes.
- Whisk together milk and flour. Pour mixture into skillet; bring to a boil over high. Add cheeses; stir until cheeses melt. Remove from heat. Stir in pasta and meat mixture. Top with parsley, salt, and pepper.
Notes
Found online at: https://www.cookinglight.com/recipes/mac-cheeseburger