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Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Photo Credit: Adam Fisher, Baldwin Publishing
If you grew up loving the convenience of canned pasta, this High Protein Homemade Chef Boyardee Beefaroni is the upgrade you’ve been waiting for. We’ve captured that signature savory-sweet tomato flavor and tender pasta texture while transforming the nutritionals to fit a modern, healthy lifestyle. With 33 grams of protein per serving and significantly lower sodium, this copycat recipe proves you don’t have to sacrifice your health for a quick comfort food fix. Whether you’re meal prepping for a busy week or looking for a kid-friendly dinner that actually fuels the body, this 30-minute meal is a guaranteed winner. Craving more of your childhood favorites? Check out more nostalgic heart healthy pasta recipes that America loves!
Total Time
30 minutes
Servings
6
Calories
355
Ingredients
Recipe yields 6 servings
Sauce
Beefaroni
Directions
Sauce
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In a mixing bowl with a spout or a 4-cup liquid measuring cup, combine all of the sauce ingredients and stir to combine; set aside.
Beefaroni
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Step 1
Heat a large deep skillet or dutch oven over medium-high heat and add the ground beef. Cook and crumble for 3 minutes, then add the black pepper and chopped onion. Cook until beef is completely browned and cooked through, about 5 minutes. Drain any excess grease and transfer to a bowl; set aside.
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Step 2
Begin boiling a large pot of lightly salted water for the pasta. While the water is heating up, heat the olive oil in the skillet or dutch oven used to cook the beef. Add the minced garlic, whole wheat flour and tomato paste; stir to combine and cook for 1 minute.
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Step 3
Gradually add the sauce mixture in small splashes, stirring constantly. Be sure to do this step slowly to avoid separating the roux so the sauce remains thick.
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Step 4
Bring the sauce to a boil, then reduce to a simmer. While the sauce is simmering, add the pasta to the boiling water and cook to al dente, according to the package instructions, stirring occasionally. Drain into a colander and shake to remove any excess water.
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Step 5
Gradually add ½ cup of cheddar cheese and the nutritional yeast to the sauce, stirring constantly. Add the beef mixture to the sauce and stir to combine. Stir in the cooked macaroni. Sprinkle the remaining ¼ cup cheddar cheese on top and cover to melt. Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.