Low Fat Macaroni and Cheese with Ground Beef
Indulge in all the comfort of a classic dish without the guilt with this Low Fat Macaroni and Cheese with Ground Beef recipe! Featuring wholesome whole wheat elbow macaroni, lean ground beef, and a velvety low-fat cheddar cheese sauce, this recipe is a healthier spin on an all-time favorite. The combination of skim milk, unsalted beef broth, and a touch of cornstarch creates a creamy, flavorful base, while seasonings like garlic powder, onion powder, and paprika add a savory kick. Ready in just 40 minutes and perfect for weeknight dinners, this high-protein, low-fat meal can satisfy your comfort food cravings while keeping things light. Don’t forget to top it off with a sprinkle of fresh parsley for a touch of brightness! Ideal for health-conscious families, this dish is proof that indulgence and nutrition can go hand in hand.
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 8 ounces lean ground beef (90% lean)
- 1 cup low-fat cheddar cheese, shredded
- 1 cup skim milk
- 1 tablespoon cornstarch
- 1 cup unsalted beef broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- as needed cooking spray
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet, apply cooking spray and heat over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet and return it to the heat.
Reduce the heat to medium, and stir in the onion powder, garlic powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes to allow the spices to blend with the beef.
In a small bowl, whisk together the skim milk and cornstarch until smooth. Slowly add this mixture to the skillet with the ground beef.
Add the unsalted beef broth to the skillet, stirring continuously until the mixture comes to a slight simmer and begins to thicken, about 3-4 minutes.
Gradually stir in the shredded low-fat cheddar cheese, continuing to stir until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the skillet and gently fold it into the cheese sauce until fully combined.
Cook for an additional 2-3 minutes or until heated through, stirring frequently to prevent sticking.
Serve hot, garnished with chopped fresh parsley if using.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.1 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1234 mg | 95% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1830 mg | 39% | |
*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.
