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Beef, Cheese, and Noodle Bake

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Beef, Cheese, and Noodle Bake

                     Beef, Cheese, and Noodle Bake Recipe

Yield: 8 servings (serving size: about 1 cup)


  • (8-ounce) package small elbow macaroni
  • Cooking spray
  • 1 cup prechopped onion 
  • 1 cup preshredded carrot
  • 2 teaspoons bottled minced garlic
  • 1 pound lean ground sirloin
  • 1 cup tomato sauce 
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper 
  • 1 cup fat-free milk 
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided


  1. Preheat oven to 350°.
  2. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
  3. 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 beef; 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.
  4. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
  5. 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° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

For creamiest results, do not overbake.

by on Feb. 24, 2013 at 10:16 AM
Replies (11-13):
by Juanita on Feb. 25, 2013 at 12:43 AM

I know ds will love this. 

by Member on Feb. 25, 2013 at 10:58 PM

I like this but prefer using egg noodles instead of the elbow noodles!

by on Feb. 26, 2013 at 8:18 AM


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