Mac and Cheese Casserole

Ingredients

• 10 oz (283 g) dried whole wheat macaroni
• 1 lb (454 g) raw extra lean ground beef
• 2 tsp (10 mL) canola oil
• 1 large onion, chopped
• 2 medium red bell peppers, chopped
• 3 garlic cloves, minced
• ½ tsp black pepper
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (14 oz/398 mL) no sodium added crushed tomatoes
• ½ cup low fat cheddar cheese, shredded

Directions

• Preheat oven to 350°F (175°C).
• Cook the macaroni according to package directions; drain and set aside.
• Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
• Add oil to the same pan and heat over a medium heat.
• Cook onion and peppers for 3-4 minutes until translucent.
• Add garlic and cook for 1 minute more.
• Add the black pepper, chili powder, cumin, and crushed tomatoes.
• In a large bowl, combine the macaroni, beef and tomato mixture.
• Spread the mixture into a 13 x 9-inch (3 L) baking dish.
• Top with the cheese and bake at 350° for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.