A cheesy, beefy, veggie loaded mac and cheese perfect for a quick dinner. Leftovers can be turned into a freezer meal, too!
Author: Megan Byrd, RD
Cost: $17.72 or $2.96/serving
1lblean ground beef
1red bell pepperchopped
1green bell pepperchopped
3cupsbeef or vegetable broth
15 ozcanned tomato sauce
12ozwhole wheat macaroni noodles
2cupsshredded cheddar cheese
1cupshredded parmesan cheese
Heat oil on medium heat in your large stock pot. Saute ground beef and season with paprika and minced garlic as it cooks. Continue to stir and cook until the beef is browned.
Add onion, bell peppers, broccoli, and mushrooms to the beef mixture. Continue to cook on medium heat until veggies begin to soften and the onion turns translucent (about 5-6 minutes).
Add broth, tomato sauce, Roma tomatoes, and dry noodles to the pot. Stir to combine. Cover and simmer on medium heat for 6-7 minutes or until the noodles are al dente.
Turn the heat off, uncover, and add the cheeses and heavy cream. Stir until the cheese has melted and everything is well combined.
Serve and enjoy!
To Make It A Freezer Meal
Simply follow all of the steps, then divide into aluminum freezer pans. Cover, and allow to cool completely in the fridge before placing in the freezer. Freeze for up to 3 months.
When you're ready to heat your mac and cheese from the freezer, thaw in the fridge overnight. Heat oven to 350 degrees, then place your thawed mac and cheese in the oven for 45-50 minutes or until completely heated through.