Ingredients
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1/2 (16 oz) pkg elbow macaroni
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1 tbsp vegetable oil, plus more for greasing
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1 large onion
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1 green bell pepper, seeded
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1/2 lb 93% lean ground beef
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2 cloves garlic, minced
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1 (8 oz) can no-salt-added tomato sauce
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1/2 cup ketchup
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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2 tsp light brown sugar
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2 cups reduced-fat shredded Cheddar cheese, divided
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2 tbsp chopped parsley (optional)
Steps
1
Preheat oven to 350°F. Heat a large pot of salted water to a boil and cook the elbow macaroni according to package directions. Drain well. Lightly grease a 9x9-inch baking dish.
2
Meanwhile, finely chop the onion and bell pepper. In a large skillet, heat the oil on medium-high. Add onion and bell pepper. Cook 5–7 min., until vegetables have almost softened, stirring occasionally. Stir in the ground beef. Season with salt and pepper. Cook 6–8 min., until browned, breaking up meat with a wooden spoon. Spoon off any accumulated fat, if needed.
3
To skillet, add the garlic, tomato sauce, ketchup, Worcestershire sauce, mustard, and brown sugar. Season with salt and pepper. Cook 2–3 min., until sauce has thickened slightly, stirring occasionally.
4
Remove from heat. To skillet, add cooked macaroni and 1 cup cheese. Stir to combine. Transfer mixture to prepared baking dish. Sprinkle remaining 1 cup cheese on top. Bake 20–25 min., until sauce is bubbly. Garnish with the parsley, if desired.
