Savory Macaroni and beef

**Sinclairwife** · 05-27-2004, 10:50 PM

I double this recipe and divided it into two 8x8 disposable pans. We eat one, and freeze the other for later. To reheat from frozen, thaw in the refrigerator overnight, then bake in the oven as directed.
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Savory Macaroni and beef
From Reader’s Digest Great Recipes for Good Health (1988)

½ pound very lean ground beef
¼ tsp salt
¼ tsp black pepper
1 large yellow onion, chopped fine
2 cloves garlic, minced
1 can (1 pound) low sodium tomatoes, pureed with their juices
1 tsp low sodium tomato paste
1 tsp each ground cinnamon and dried basil
6 ounces elbow macaroni
1 large egg white, lightly beaten
1 cup skim milk
2 tablespoons flour
3 Tablespoons grated parmesan cheese

Heat a heavy 10 inch skillet over med heat for 30 seconds, add ground beef and salt, and pepper; cook stirring until no longer pink. Push the meat to one side. Add the onion, and garlic. Cover and cook until the onion is soft—about 3 minutes. Add the tomatoes, tomato paste, cinnamon, and basil and stir. Simmer uncovered, stirring occasionally for 10-15 minutes or until most of the liquid has evaporated. Meanwhile, preheat the oven to 400. Cook the macaroni according to package directions, omitting the salt. Rinse in cold water, drain, then combine with egg white. Spoon half the macaroni into a lightly oiled 8x8 pan; top with half the meat mix, the remaining macaroni, then the remaining meat. In a small saucepan, combine the milk and flour, cook over moderate heat, whisking constantly, until thickened-3-4 minutes. Stir in 1 tablespoon of the cheese and spoon sauce over the meat mixture. Sprinkle the remaining cheese evenly over the top; bake uncovered for 25-30 minutes or until golden brown. Serve with a salad. Serves 4.

One serving: 391 calories, 12 g fat, 5 g saturated fat, 43 mg cholesterol, 23 g protein, 48 g carbohydrates, sodium 3j06 mg, 2 g fiber.