|2 servings||calories per servings 650||protein serving 39 g||carbs per serving 77 g||total fat per serving 22 g|
The traditional beef ‘n’ mac casserole takes a lighter turn in this recipe with the addition of plenty of garden vegetables and a light sprinkling of browned and bubbling cheese on top in lieu of a heavy cream sauce. Although it’s tempting to dig in as soon as it emerges from the oven, this type of dish has better flavor and consistency after a good rest of at least 10 minutes. Trust us - it’s well worth the wait!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||7 g|
• Heat oven to 425° F.
• Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and dice onion.
• Peel and chop garlic.
• Halve tomatoes.
• Dice squash into 1/2-inch pieces.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• When water boils, add macaroni. Cook, stirring occasionally, until macaroni is tender but not mushy, about 8 minutes.
• Drain pasta.
While macaroni cooks:
• Place an ovenproof skillet over medium-high heat. Add beef. Cook, breaking up meat, until browned all over, about 5 minutes.
• Transfer beef to a bowl.
• Add onion to skillet. Cook, stirring occasionally, until onion is translucent, 1-2 minutes.
• Stir in garlic, tomatoes, squash, corn, Italian Herb blend and 1/2 teaspoon kosher salt. Cover, and cook 5 minutes, stirring midway.
• Uncover pan. Cook until vegetables are tender, 3-5 minutes.
• Stir in ketchup and sriracha.
• Stir in macaroni and beef. Taste and adjust seasoning as desired with kosher salt and black pepper
• Sprinkle cheese over top.
• Carefully transfer skillet to oven. Bake until cheese melts and browns in spots, 5-10 minutes.
• Let stand to cool about 10 minutes. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...