Ingredients
1 pound lean ground beef (90% lean)
8 ounces uncooked whole wheat elbow macaroni
3 cups reduced-sodium beef broth
¾ cup fat-free milk
3 tablespoons ketchup
2 teaspoons Montreal steak seasoning
1 teaspoon prepared mustard
¼ teaspoon onion powder
1 cup (4 ounces) shredded, reduced-fat cheddar cheese
Minced chives
Directions
In a large skillet, cook beef over medium heat 6–8 minutes or until it is no longer pink, breaking beef into crumbles.
Stir in the macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10–15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.
Recipe Courtesy Of
Taste of Home
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Beef Recipes
View All
Chicken Fried Ribeye Surf & Turf Sandwich
Crispy steak topped with creamy spinach seafood sauce and lobster tail on buttery sourdough—decadent, make-ahead, and perfect for casual entertaining. Can easily be doubled!
Sauerbraten Meatballs
with Gingersnap Gravy
