Skillet Cheeseburger Mac
- 1 lb. whole wheat elbow macaroni
- 1 lb. ground beef/turkey blend
- Salt, to taste
- Black pepper, to taste
- 1 clove garlic, minced
- 1 (14.5 oz.) can crushed tomatoes
- 1 cup skim milk
- 1 cup shredded cheddar
- 2 Tbsp. chopped fresh parsley
Directions1. Boil an 8-quart stock pot of water and cook pasta according to package directions. Drain pasta and return to pot. 1. While pasta is cooking, brown ground beef/turkey blend in a large pan over medium-high heat. Add salt, pepper and garlic and continue to cook for about 1 minute. Drain fat. 1. Add crushed tomatoes and milk. Bring to a boil and simmer for about 5 minutes. 1. Reduce heat to low. Fold in pasta and slowly add cheddar, stirring throughout. Simmer until cheddar is melted, about 1 minute. 1. Garnish with parsley and additional cheese, if desired.
For gluten free: Use gluten free elbow macaroni in place of whole wheat elbow macaroni.
Calories 510, Total Fat 15g (Saturated 6g, Trans 0.5g), Cholesterol 65mg, Sodium 240mg, Total Carbohydrate 63g (Dietary Fiber 9g, Sugars 6g), Protein 33g, Vitamin A 8%, Vitamin C 4%, Calcium 20%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Main Dish Sodium Smart American Winter Pasta Fall Skillet Meal