Low Fat Macaroni and Cheese with Ground Beef and Corn
Indulge in a comforting yet guilt-free classic with this Low Fat Macaroni and Cheese with Ground Beef and Corn. Crafted with whole wheat elbow macaroni, lean ground beef, and naturally sweet corn kernels, this recipe combines hearty textures with a luscious, reduced-fat cheddar cheese sauce seasoned to perfection with paprika, Dijon mustard, and garlic. A lighter twist on traditional mac and cheese, this dish uses skim milk and a flavorful roux to deliver creamy satisfaction without the extra calories. Ready in just 40 minutes, it’s baked to perfection for a golden finish and pairs wonderfully with a side salad or steamed vegetables. Perfect for family dinners or meal prep, this recipe redefines comfort food with healthier ingredients and bold flavors!
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Recipe Information
Ingredients
- 8 oz whole wheat elbow macaroni
- 8 oz lean ground beef
- 1 cup fresh or frozen corn kernels
- 1.5 cups reduced-fat cheddar cheese, shredded
- 1 cup skim milk
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1 medium diced onion
- 2 cloves garlic, minced
- 1 cup basic low-sodium beef or chicken broth
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 tsp dijon mustard
- 2 tbsp chopped fresh parsley (optional)
Instructions
Bring a large pot of lightly salted water to a boil. Cook the whole wheat elbow macaroni according to package instructions until al dente, then drain and set aside.
In a medium skillet over medium heat, cook the lean ground beef until browned, about 5-7 minutes. Drain any excess fat.
Add the corn kernels, diced onion, and minced garlic to the skillet with the ground beef. Cook until the onion becomes translucent, about 3-4 minutes.
In a separate saucepan over medium heat, melt the unsalted butter. Add the flour and stir continuously for about 2 minutes to form a roux.
Slowly whisk in the skim milk and low-sodium broth. Continue stirring until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and add the shredded reduced-fat cheddar cheese, stirring until the cheese is fully melted and smooth.
Season the cheese sauce with salt, black pepper, paprika, and Dijon mustard. Stir well to combine.
In a large mixing bowl, combine the cooked macaroni, beef mixture, and cheese sauce. Mix thoroughly until all the ingredients are evenly coated with the cheesy sauce.
Transfer the mixture to a lightly greased 9x13-inch baking dish. Optional: sprinkle additional cheese on top if desired.
Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and slightly golden on top.
Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 34.3 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1634 mg | 126% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1954 mg | 42% | |
*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.
