This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour instead of all-purpose white flour and gluten-free pasta in this dish. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"Presenting a rational argument to a person who has forsaken the use of reason is like asking a vegetarian to eat a cheeseburger."
The idea that eating healthy is more expensive is a myth.
This Bacon Cheeseburger Mac is similar to a (disgusting) Hamburger Helper (yes, disgusting) that you should never purchase. That Hamburger Helper is $1.99, the pound of beef that it calls for is $5.99. For that you get the true equivalent of 2 servings at $3.99 per serving.
For this version the pasta costs 57 cents, the beef is 1.50, the mushrooms are $3.00, an onion at 58 cents, the cheese is 89 cents, the bacon 25 cents, and the remaining ingredients are about 25 cents. That comes to $3.52 per serving or about 13% less to eat fresh, real food.
The comparison of calories, fat, sodium and fiber is stunning:
Cheeseburger Mac (no bacon): 775 calories, 33 grams of fat, 1,560 milligrams of sodium, and less than 1 gram of fiber.
Real Food: 515 calories, 13 grams of fat, 463 milligrams of sodium, and 10 grams of fiber.
I don't believe the word "stunning" is over the top given that the Hamburger Helper has over three times the sodium (without the bacon) and essentially no fiber or vegetables.
The time to cook the fresh version is about 5 minutes more than the fake version because the whole wheat pasta takes longer to cook.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes very good leftovers. Reheat gently.
|4 ounces||whole wheat or gluten-free pasta shells|
|1||strip bacon (finely diced)|
|1 large||onion (sliced)|
|4 ounces||lean ground beef|
|12 ounces||button mushrooms (sliced)|
|1 Tbsp||all-purpose white flour or garbanzo flour|
|1/2 cup||no salt added vegetable or beef stock|
|2 tsp||Worcestershire sauce|
|2 tsp||Dijon mustard|
|1/2 tsp||fresh ground black pepper|
|2 ounces||reduced fat cheddar cheese|
Place the 4 quarts of water in a pan over high heat. When the water boils, add the pasta.
Place a large skillet over medium high heat. Add the bacon and saute, stirring frequently, for 3-4 minutes.
Add the sliced onions and continue cooking, stirring frequently, for another 3-4 minutes or until the onions are slightly softened.
Add the ground beef and saute until browned.
Add the mushrooms and cook for 5 minutes, tossing frequently, until the mushrooms are lightly browned.
Sprinkle the flour over the mushroom and beef mixture and stir until well blended.
Add the stock, Worcestershire sauce, mustard, and pepper and stir well.
Reduce the heat to low and simmer, uncovered, for about ten minutes. Stir occasionally.
When the pasta is done, drain the pasta. Turn off the heat beneath the mushroom/beef mixture and add the pasta to the pan.
Add the cheese and stir until the cheese is melted and the mixture is well blended, then serve immediately.
Serving size: about 2 1/2 cups
|Calories 515||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 70g||21%|
|Dietary Fiber 10g||35%|
|Vitamin A 1%||Vitamin C 25%|
|Calcium 21%||Iron 31%|
|Vitamin K 1 mcg||Potassium 1212 mg|
|Magnesium 136 mg|