8oz small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups sharp cheddar cheese, divided
Preheat oven to 350°.
Cook pasta according to the package 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 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 11 x 7-inch baking dish coated with cooking spray.
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° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
A few rules for posting, friends:
Do you use a particular kind of small elbow macaroni?
thanks
As long as it doesn’t contain enriched white flour or a slew of chemicals, you’re on the right path. LOL
The kind I use, personally, is the whole foods organic brand that has organic durum wheat and egg. That’s it.
Thanks Erica..I don’t cook at all. I work overseas in Iraq and will be home in 3 weeks for a vacation and I want to try to start cooking and eating healthier..so I truly appreciate your response