Mac and Cheeseburger

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Mac and CheeseburgerRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

Mac and cheese gets heartier, and possibly even more family-friendly, when you stir ground beef and fire-roasted tomatoes into the cheese sauce. Make sure to drain the tomatoes so the sauce doesn’t get too thin. We call for whole-grain rotini, but any short pasta shape will work here; just do try to go whole-grain for more nutrition. This budget-friendly dinner costs less than $9. If you don't have dry mustard (used for added depth), stir in a teaspoon of Dijon.

Serves 4 (serving size: 1 1/4 cups)


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8 ounces uncooked whole-grain rotini
1/2 pound extra-lean ground sirloin
1/4 cup prechopped yellow onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 (14.5-oz.) can unsalted fire-roasted diced tomatoes, drained
1 cup 1% low-fat milk
1 1/2 teaspoons all-purpose flour
3 ounces preshredded reduced-fat cheddar cheese (about 3/4 cup)
3 tablespoons 1/3-less-fat cream cheese
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


1. Cook pasta according to directions, omitting salt and fat. Drain.

2. Heat a large skillet over medium. Add beef, onion, Worcestershire, and mustard; cook, stirring often, until meat is done, about 5 minutes. Transfer to a bowl; stir in tomatoes.

3. Whisk together milk and flour. Pour mixture into skillet; bring to a boil over high. Add cheeses; stir until cheeses melt. Remove from heat. Stir in pasta and meat mixture. Top with parsley, salt, and pepper.

Created date

October 2016

Nutritional Information

Calories 408
Fat 10.9 g
Satfat 5.7 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 28 g
Carbohydrate 51 g
Fiber 7 g
Cholesterol 53 mg
Iron 3 mg
Sodium 529 mg
Calcium 284 mg
Sugars 8 g
Est. Added Sugars 0 g