NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup whole wheat elbow macaroni

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

1 cup low-sodium beef broth

1 tsp yellow mustard

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz sharp cheddar cheese

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat and add the ground beef and diced yellow onion.

• 2

  Cook until the beef is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon.

• 3

  Add the minced garlic, smoked paprika, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 4

  Stir in the tomato paste and yellow mustard, coating the meat evenly.

• 5

  Pour in the beef broth and add the dry whole wheat macaroni, stirring to combine.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low and cover the skillet with a lid.

• 7

  Simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed into a thick sauce.

• 8

  Remove from heat and sprinkle the shredded sharp cheddar cheese over the top, covering for 1 minute to allow it to melt completely before serving.