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Mac and Cheese Casserole

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Serves 8 | 


8 oz elbow macaroni
Cooking spray
1 cup chopped onions
1 cup shredded carrots
2 teaspoons minced garlic
1 lb. ground beef
1 cup tomato sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup milk
2 tablespoon flour
1/8 teaspoon ground nutmeg
1 1/2 cups shredded sharp cheddar cheese


  1. Preheat oven to 350° F.
  2. Cook elbow macaroni according to package directions, omitting salt and fat. After draining pasta, lightly coat with cooking spray and set aside.
  3. Heat a Dutch oven over medium-high heat; coat with cooking spray. Add onion and carrot to pan, sauté for 3 minutes. Add garlic to pan, sauté for 45 seconds. Add ground beef to pan, cook until browned, about 5 minutes, stirring while cooking to break up. Add tomato sauce, 1/2 teaspoon salt and black pepper to pan; cook until most of the liquid evaporates, about 2 minutes.
  4. Add cooked pasta to mixture in Dutch oven, mix to combine.
  5. Coat an 11x7-inch baking dish with cooking spray. Spoon pasta mixture into baking dish.
  6. Place milk, flour, nutmeg and remaining 1/2 teaspoon salt into a medium saucepan that is set over medium heat; whisk ingredients until blended. Cook and whisk constantly for 2 minutes or until thickened. Add 1 cup of cheese, whisking until smooth.
  7. Pour cheese mixture over pasta mixture; stir to combine. Top evenly with remaining 1/2 cup of cheese. Bake until lightly browned, about 20 minutes. Let stand 5 minutes before serving.
Course: Lunch, Dinner
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