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Macaroni and Beef Recipe

Macaroni and Beef Recipe

Macaroni and beef is a slight step-up from the classic macaroni and cheese. That's right, I went there. 

By adding Trifecta's A La Carte ingredients like the beef patties, cherry tomatoes, and bell peppers, not only does this recipe account for flavor, but also for convenience when it comes to preparing a last minute meal. You can also substitute regular elbow pasta with plant-based options to make your meal gluten-free, and if you so desire, replace the Trifecta beef with Beyond Meat crumbled patties. 

As with everything, any dish can be twisted and made into a healthier option. This classic is no different. Enjoy!

For exact macros, per serving: 1 cup macaroni, 5 ounces beef mix including sauce and cherry tomatoes.

 

GO A LA CARTE

Macaroni and Beef

COOK TIME:

11 min

PREP TIME:

15 min

YIELD:

4

DESCRIPTION

Cheese gets enough credit and fame. So I decided to give this classic a twist, and create something that is both delicious, hearty, and that hits that kid-heart of yours along with all your protein needs. Feel free to sprinkle cheese and melt it on top of each portion.

INGREDIENTS

  • 4 cup pasta elbow, macaroni
  • 16 ounce Trifecta beef patty
  • 1 cup Trifecta cherry tomatoes
  • 1 tablespoon garlic, minced
  • 2 cups tomato sauce
  • 2 tablespoon Worcestershire sauce
  • 1 cup broth, vegetable
  • 1 tablespoon honey
  • 2 teaspoon grapeseed oil or preferred neutral oil

INSTRUCTIONS

  1. Cook pasta elbows as indicated by the box. Save ¼ cup of the starchy water.

  2. Drain pasta over a colander and return elbow to the same pot. Sprinkle a small splash of olive oil into the pasta and mix to coat all elbows. Cover with lid and keep warm.

  3. Crumble Trifecta Beef by hands into a bowl and keep on the side until needed.

  4. In a large saute pan, heat oil over medium heat until the oil is slightly smoking, quickly for about 30 seconds, saute garlic and then immediately add the beef. Add tomato sauce, Worcestershire sauce, honey, broth. Mix to fully incorporate. Add the ¼ cup starchy water along with cherry tomatoes and the macaroni elbows. Mix, and bring to a light simmer, and cook for 2-3 minutes, or until warmed through. Taste for seasoning and adjust as needed. Be careful not to burn yourself when tasting food. Remove from heat if sauce has thickened up. Keep warm until needed.

  5. Get ready 4 plates. Carefully and evenly portion the macaroni and beef on the four plates.

  6. Garnish with chives and cheese of preference. Enjoy!

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 530

  • Total Fat 14g
    18%
  • Cholesterol 100mg
    33%
  • Sodium 500mg
  • Total Carbohydrates 56g
    20%
  • Sugars 17g
  • Protein 40g
  • Vitamin A 78.60mcg
  • Vitamin C 20.67mg