Page 209 - My Cookbook
P. 209
INGREDIENTS
8 oz uncooked large elbow macaroni (about 2 cups)
1 lb extra-lean (at least 90%) ground beef
2 cups thinly sliced yellow onions
2 medium green bell peppers, cut in thin strips
1 tablespoon Montreal steak seasoning
1 package (8 oz) 1/3-less- fat cream cheese (Neufchâtel), cubed
1/2 cup ProgressoTM beef flavored broth (from 32-oz carton)
2 cups shredded reduced- fat Cheddar cheese (8 oz)
Lightened-Up Philly Cheese Steak Mac and Cheese Bake
Hamburger Helper, Meat
Prep 25 min ∙ Cook 50 min ∙ Makes 8 ∙ Difficulty Easy ∙ Source Pillsbury.com
DIRECTIONS
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook macaroni to al dente; drain as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef, onions, bell peppers and steak seasoning over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables are tender; do not drain. Remove from heat. Stir in cream cheese until melted. Stir in hot macaroni and broth.
Pour macaroni mixture into baking dish; top with Cheddar cheese.
Cover with foil. Bake 20 to 25 minutes or until mixture is hot (at least 165°F in center) and Cheddar cheese is melted.
