Macaroni Beef – serves 2

Difficulty | Serves 2 | Book - MORE Cooking for 1 or 2 people

Healthy Macaroni Beef recipe serves 2

200g very lean beef mince
cooking spray
¼ cup carrot grated
¼ cup zucchini grated
2 tablespoons onion finely diced
2 tablespoons frozen peas
⅔ cup salt-reduced condensed tomato soup
¾ teaspoon salt-reduced beef stock powder
2 teaspoons no-added-salt tomato paste
1 cup cooked macaroni pasta

2 teaspoons (10g) Flora® Light margarine
1 tablespoon plain flour
½ cup skim milk warmed in microwave
¼ cup (25g) Bega® 50% reduced fat cheese freshly grated

Per serve
Kilojoules1526 (cals 365)
GI RatingLow


Preheat oven 180ºC fan forced.

  1. Meat sauce: Brown mince in a non-stick saucepan that has been coated with cooking spray.
  2. Add carrots, zucchini, onion, peas and soup, cook 2 minutes stirring continuously. Add stock powder and tomato paste, bring to boil stirring frequently.
  3. Fold in cooked macaroni noodles and combine well. Pour mixture into a small lasagne dish.
  4. Topping: Melt margarine in saucepan, add flour, cook 30 seconds. Slowly add warmed milk, whisk to avoid lumps, stir continuously until boiling.
  5. Pour sauce over top of meat, sprinkle with grated cheese. Bake 25-30 minutes or until top is golden brown.

Suitable to be frozen.

NOTE: Original recipe from Book 2, serves 6.

Dietitian's tip

The carbohydrate in the macaroni noodles is absorbed slowly into the body. This will give insulin ample time to take the sugar out of the blood and into the cells.

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