One-Pan Beefy Mac and Cheese

This comforting one-pan meal packs lean protein and lycopene-rich tomatoes while keeping sodium low by using a custom herb blend instead of salt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 340 g lean ground beef (90% lean) · 700 kcal in the whole recipe
• 1 1/2 cups water
• 100 g uncooked macaroni · 292 kcal in the whole recipe
• 411 g low-sodium diced tomatoes (with juice) · 139 kcal in the whole recipe
• 5 g salt-free herb seasoning mix
• 55 g low-fat shredded cheese · 137 kcal in the whole recipe
• salt to taste (optional)

Method

1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, then drain any excess fat.

   

2. Stir in the water, uncooked macaroni, diced tomatoes with their juice, and the seasoning mix.

   

3. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 15 to 20 minutes until the macaroni is tender.

   

4. Remove from heat, stir in the shredded cheese until melted, and season with a pinch of salt if desired.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.