One-Pot Beef Macaroni Casserole Light
A lighter take on the classic beef macaroni casserole, combining lean ground beef, whole wheat macaroni, and a flavorful tomato sauce in one simple pot for a quick and healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef (90% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 1 cup water
- 2 cups whole wheat elbow macaroni
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup reduced-fat shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
- Add ground beef and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes (with juices), beef broth, water, dried Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Stir in the whole wheat macaroni. Reduce heat to a simmer, cover, and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and liquid is mostly absorbed.
- Remove the pot from heat and sprinkle shredded cheddar cheese over the top. Cover again for 5 minutes to allow the cheese to melt.
- Garnish with fresh parsley if desired and serve warm.
Notes
For extra veggies, add chopped bell peppers or spinach when cooking the onions. You can also substitute ground turkey for an even leaner option.