Cheesy Macaroni

  • 8 ounces uncooked small elbow macaroni
  • 1 pound ground sirloin
  • 1 1/4 c prechopped onion
  • 2 garlic cloves, minced
  • 1 (26 ounce) jar of tomato-basil pasta sauce
  • 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese, divided


  • Cook pasta using package directions, without salt and oil.  Drain and keep warm.
  • While pasta cooks, heat a large nonstick skillet over medium-high heat until hot.  Add beef, onion, and garlic; cook 6 minutes or until beef is browned, stirring to crumble.  Drain, if needed, and return beef mixture to pan.
  • Add pasta sauce to beef mixture; cook 2 minutes or until hot.  Stir in pasta and 1/2 cup cheese; cook 1 minute or until cheese melts.  Remove from heat; sprinkle with the other 1/2 cup cheese.

Note:  Serve this with a fruit and more veggies.  Fill half your plate with fruits and veggies.

Nutrients Per Serving:  Calories 258, Protein 20.4 g, Carbohydrate 30.9 g, Cholesterol 38 mg, Total Fat 6.9 g, Sodium 324 mg, Fiber 2.8 g

Source:  Cooking Light Complete Meals in Minutes