Low Sodium Macaroni and Cheese with Ground Beef and Corn
Elevate your comfort food game with this hearty and wholesome Low Sodium Macaroni and Cheese with Ground Beef and Corn. This satisfying casserole combines tender whole wheat elbow macaroni, savory lean ground beef, and sweet pops of golden corn, all brought together in a velvety, homemade cheese sauce made with low sodium cheddar. Featuring a subtle kick of spices like garlic powder, onion powder, and paprika, this dish is both flavorful and heart-healthy. Perfect for weeknight dinners or meal prep, this one-pan wonder is easy to assemble and bakes to golden perfection in under an hour. Garnished with fresh parsley, it’s a family-friendly dish that offers comfort and nutrition in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 pound lean ground beef
- 1.5 cups frozen corn kernels
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups low sodium chicken broth
- 1 cup low fat milk
- 2 cups shredded low sodium cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley
Instructions
Bring a large pot of water to a boil. Add the whole wheat elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the lean ground beef and cook until browned, about 5-7 minutes. Drain any excess fat and return the beef to the skillet.
Add the frozen corn kernels to the skillet with the cooked beef. Stir and cook for another 3 minutes, until the corn is heated through. Remove from heat and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, until the mixture is bubbling and slightly golden.
Gradually whisk in the low sodium chicken broth and low fat milk. Continue to cook, whisking constantly, until the sauce thickens, about 5 minutes.
Remove the sauce from the heat and stir in the shredded low sodium cheddar cheese until completely melted and smooth.
Season the cheese sauce with onion powder, garlic powder, ground black pepper, and paprika. Stir well to combine.
In a large bowl, combine the cooked macaroni, ground beef mixture, and cheese sauce. Mix until the macaroni is well coated.
Transfer the mixture to a lightly greased 9x13-inch baking dish.
Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbling.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.4 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2008 mg | 154% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2352 mg | 50% | |
*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.
