Beef, Cheese and Noodle Bake

Beef, Cheese and Noodle Bake


(9 votes) 4 9

This beef, cheese and noodle bake recipe makes a family-friendly casserole that is a great way to incorporate more vegetables into children's food. For creamiest results, do not overbake.

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Bradenton, FL


  • 1 8-oz. pkg. small elbow macaroni
  • cooking spray
  • 1 C. pre-chopped onion
  • 1 C. pre-shredded carrot
  • 2 tsp. bottled minced garlic
  • 1 lb. lean ground sirloin
  • 1 C. tomato sauce
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 1 C. fat-free milk
  • 2 tsp. all-purpose flour
  • 1/8 tsp. ground nutmeg
  • 1 1/2 C. 2% reduced-fat shredded sharp cheddar cheese, divided

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Preheat oven to 350 degrees. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground sirloin; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350 degrees for 20 minutes or until lightly browned. Let stand 5 minutes before serving.  

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