Light Macaroni Beef and Cheese (Print Version)

A lighter mac and beef dish with gooey cheese, lean protein, and creamy sauce. Hearty, quick, and comforting.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces dried macaroni
02 - 14 ounces lean ground beef

→ Sauce & Dairy

03 - 2 cups beef broth
04 - 1 cup skim milk
05 - 3.5 ounces light cream cheese
06 - 1 cup light shredded cheddar cheese

# How to Make It:

01 - Heat a large pan over medium-high heat. Add lean ground beef and cook, breaking up with a wooden spoon, until browned. Drain excess fat.
02 - Add beef broth and dried macaroni to the pan. Increase heat to bring to a boil. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
03 - Reduce heat to low. Stir in skim milk, light cream cheese, and light shredded cheddar cheese. Continue stirring until cheese melts and the sauce thickens to a creamy consistency.

# Additional Tips::

01 -
  • Quick to make from pantry basics so you can have dinner in half an hour
  • Lighter on calories thanks to lean beef and light dairy so you enjoy guilt-free comfort food
  • High in protein which keeps you full and energized
  • All the classic mac and cheese coziness plus that hearty beef twist
02 -
  • Loaded with protein and lighter on fat so you feel satisfied but not weighed down
  • Comfort-food flavor in every bite with way less effort than a baked casserole
  • Leftovers reheat really well for quick lunches or next-day dinners
03 -
  • Letting the pasta cook right in the broth builds deeper flavor than boiling in water
  • Do not rush melting the dairy a gentle heat ensures a super creamy finish
  • Freshly grated cheese melts best for that luscious sauce pre-shredded mixes can be dry or powdery
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