One-pot mac & cheeseburger
7
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
Super-fun riff on mac & cheese, with all the flavours of a cheeseburger folded in—tomatoes, pickles, onions, yellow mustard, and of course beef and cheese.
Ingrédients
Cooking spray
4 spray(s)
Onion
1½ cup(s), divided
Uncooked extra lean ground beef 96 % lean 4% fat
12 oz
Kosher salt
1 tsp(s)
Garlic powder
¾ tsp(s)
Uncooked pasta
9 oz, shell variety
Canned tomato sauce
8 oz
1% low fat milk
½ cup(s)
Mustard
1 tbsp(s), yellow variety
Reduced-fat cheddar cheese
4 oz, sharp variety, shredded
Grape tomatoes
1 cup(s), chopped, divided
Unsweetened dill pickle
½ cup(s), chopped, divided
Romaine lettuce
1 cup(s)
Instructions
1
Coat a large skillet with cooking spray and heat over medium-high. Add 1 cup onion and beef; cook until the beef is browned, stirring frequently to crumble, about 5 minutes. Stir in 2 cups water, salt, garlic powder, pasta, and tomato sauce; bring to a boil. Reduce the heat to medium-low and cook, uncovered, until the pasta is tender, 10 to 12 minutes, stirring occasionally.
2
Reduce the heat to low. Stir in the milk and mustard. Gradually add the cheese, stirring until it melts. Remove the pan from the heat; stir in ½ cup tomatoes and ¼ cup pickles. Top the pasta mixture with the lettuce, remaining ½ cup tomatoes, and remaining ¼ cup each onion and pickles.
3
Serving size: about 1 cup
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