Cheesy Beef Macaroni Scramble

Alas, a Michigan win just wasn’t in the cards in last night’s NCAA National Championship game. Clearly Ann Arbor’s beloved Wolverines had an amazing season for which they should be incredibly proud.

It’s always great to be a Michigan Wolverine.

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In other news, you know I love sharing simple, healthy recipes with you, and that is exactly what I have for you.

I think it’s a text-light/photo-heavy kind of day, don’t you?

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Some days you just want to look at tasty pictures of food, amirite?

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Well, it looks tasty to me at least. I hope it looks tasty to you as well.

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This recipe is from Taste of Home and is called Macaroni Scramble and I am uncertain as to why, as it contains no eggs! But, it is somewhat of a “scramble,” as it contains a varied mix of meat, veggies, and pasta, that come together to form an easy one pan meal (not including the pasta water, which barely counts in my opinion.)

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This recipe is a winner for so many reasons:

    • Budget-friendly
    • Figure-friendly
    • Nutritious
    • Quick & Easy!
    • Yummy and satisfying!

Those are pretty much my five more important criteria when it comes to selecting recipes to cook, so this one is definitely a keeper!

Macaroni Scramble

Lightly adapted from Taste of Home

Ingredients

    • 1 cup uncooked elbow macaroni
    • 1/2 pound lean ground beef (90% lean)
    • 1 small onion, chopped
    • 1 celery rib, chopped
    • 1 small green pepper, chopped
    • 1 garlic clove, minced
    • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
    • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
    • 1 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. 

Recipe-Reported Yield: 3 servings.

True Life Yield: Ample dinner for two, minimal leftovers!

My rating: 8.1/10

Other Tips: I could not find reduced-sodium condensed tomato soup, so I used regular condensed tomato soup, and reduced the amount of salt added to the recipe.

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9 thoughts on “Cheesy Beef Macaroni Scramble

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  2. That was definitely a crazy game Monday night! I know that the streets of Louisville were loud and crazy after that win! This scramble looks tasty, and I love that it’s a one pan meal!

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