Mac and Cheese Casserole
| Number of portions: 6 | Prep time: 30 minutes | Total time: 50 minutes |
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.
| Nutrient | Per portion |
| Calories | 370 kcal |
| Protein | 29 g |
| Carbohydrates | 47 g |
| Fat | 9 g |
| Fibre | 3 g |
| Sodium | 200 mg |