This recipe is safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant.
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 gluten-free pasta in this dish, shred your cheese from a block, and check for modified food starch in the sour cream.
"Why does anybody want to be famous? You know what's important to me? Having lunch! Pasta! Seeing my friends!" -Sherry Stringfield
This is a great cheeseburger style mac and cheese, with the added benefit of hidden veggies. It is perfect for those with kids who don't like to eat vegetables (or even if they do). Using the food processor makes this easier, but if you don't have one, just dice the onions, mushrooms, and zucchini so they are all the same size.
It's important to cook the veggies for a little longer and a bit hotter than you might normally so that most of the liquid evaporates before adding the ground beef. The excess liquid from the vegetables will take longer to cook out after you add the elbows, and the pasta will get too mushy. Cooking the veggies a bit longer helps to caramelize them and will bring a great umami flavor to the dish.
Servings: 4 | Serving size: 1 1/2 cups
Cooking time: 60 minutes
This recipe can easily be multiplied and makes great leftovers.
Place the onion in a food processor fitted with a chopping blade and pulse until they are the size of small dice. Set aside.
Add the mushrooms to the food processor and pulse until they are the size of a small dice. Set aside.
Add the zucchini to the food processor and pulse until they are the size of a large dice.
Place the olive oil in a large skillet over high heat.
Add the onion and cook for 2 minutes. Stir frequently.
Add the mushrooms and cook for 5 minutes. Stir frequently.
Add the zucchini and cook for 5 minutes until most of the liquid has evaporated. Stir frequently and adjust the heat so the vegetables do not burn.
Add the ground beef and cook for about 4 to 5 minutes until browned.
Add the tomato paste, salt, pepper, paprika garlic powder, vegetable stock, milk, and pasta to the pan.
Stir and cover the pan.
Adjust the heat to a simmer.
Cook for 10 to 15 minutes until the pasta is just tender. Stir occasionally.
Uncover, stir, and simmer for two minutes.
Remove from the heat and stir in the cheddar cheese and sour cream.
Serving size: about 1 1/2 cups
|Calories 290||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 3g||11%|
|Vitamin A 5%||Vitamin C 9%|
|Calcium 8%||Iron 18%|
|Vitamin K 5mcg||Potassium 900mg|