Mac and cheese gets heartier, and possibly even more family-friendly, when you stir ground beef and fire-roasted tomatoes into the cheese sauce. Make sure to drain the tomatoes so the sauce doesn’t get too thin. We call for whole-grain rotini, but any short pasta shape will work here; just do try to go whole-grain for more nutrition. If you don’t have dry mustard (used here for added depth), stir in a teaspoon of Dijon mustard. Serve with a side of green beans or broccoli tossed with browned butter, or with a salad the family enjoys (a crunchy romaine Caesar salad would be great).
8 ounces uncooked whole-grain rotini
1/2 pound extra-lean ground sirloin
1/4 cup prechopped yellow onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 (14.5-oz.) can unsalted fire-roasted diced tomatoes, drained
Cook pasta according to directions, omitting salt and fat. Drain.
Heat a large skillet over medium. Add beef, onion, Worcestershire, and mustard; cook, stirring often, until meat is done, about 5 minutes. Transfer to a bowl; stir in tomatoes.
Whisk together milk and flour. Pour mixture into skillet; bring to a boil over high. Add cheeses; stir until cheeses melt. Remove from heat. Stir in pasta and meat mixture. Top with parsley, salt, and pepper.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.