Heart-Healthy Macaroni and Cheese with Ground Beef
Elevate your comfort food game with this Heart-Healthy Macaroni and Cheese with Ground Beef—an irresistible fusion of indulgence and nutrition. Featuring whole-grain elbow macaroni and lean ground beef, this recipe transforms classic mac 'n' cheese into a wholesome, protein-packed meal. The creamy, rich sauce is crafted with low-fat cheddar, skim milk, and a touch of Dijon mustard for a flavorful twist, while chopped baby spinach adds a nutrient boost. Perfectly seasoned with paprika, garlic, and onion, this dish balances savory satisfaction with heart-smart ingredients. Ready in just 45 minutes, it's an easy, family-friendly dinner that’s both delicious and guilt-free. Keywords: heart-healthy macaroni and cheese, ground beef recipes, whole-grain pasta recipe, comfort food with vegetables.
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Recipe Information
Ingredients
- 8 ounces whole-grain elbow macaroni
- 0.5 pound lean ground beef (90% lean or higher)
- 2 teaspoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons whole wheat flour
- 1.5 cups low-sodium chicken broth
- 1 cup skim milk
- 1.5 cups sharp low-fat cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach, chopped
Instructions
Boil a large pot of water and cook the whole-grain elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Add the lean ground beef to the skillet and cook, breaking it apart with a spoon, until no longer pink. Drain any excess fat.
Sprinkle whole wheat flour over the beef mixture and stir gently to combine. Cook for 1-2 minutes to toast the flour.
Gradually whisk in the low-sodium chicken broth and skim milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low and add the shredded low-fat cheddar cheese, stirring until melted and the sauce is smooth.
Stir in Dijon mustard, paprika, salt, and black pepper.
Add the cooked macaroni and chopped baby spinach to the skillet, and gently toss to combine everything with the cheese sauce.
Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
Serve immediately, garnished with extra pepper or a sprinkle of paprika if desired.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.1 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1766 mg | 136% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2612 mg | 56% | |
*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.
