1 pound 93-percent lean ground beef
1 cup (5 ounces) finely chopped yellow onion, divided
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12 ounces uncooked elbow macaroni
2½ cups lower-sodium chicken broth (organic preferred)
1 can (15 ounces) no-salt-added tomato sauce (organic preferred)
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon tomato ketchup
½ teaspoon fresh-ground black pepper
6 ounces chopped white or yellow American cheese slices (not processed cheese food)
½ cup chopped dill or bread-and-butter pickles
Place a 12-inch non-stick skillet over medium-high heat and add ground beef and ½ cup of the onions and cook, stirring and breaking up the ground beef until it loses its pink color and the onions begin to soften, about 6 minutes.
Add macaroni, chicken broth, tomato sauce, Worcestershire sauce, mustard, ketchup and black pepper and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, until macaroni is tender, about 8 to 9 minutes. Stir in cheese, pickles and remaining chopped onion. (You want the cheese to be in small, melted pieces; not smoothly mixed in). Taste and season with salt and pepper. Serve.
Nutrition values per serving: 497 calories (29.2 percent from fat), 16.1 g fat (8.4 g saturated fat), 55.6 g carbohydrates, 3.6 g fiber, 31.7 g protein, 52 mg cholesterol, 606 mg sodium.
SaltSense: Substituting no-salt-added chicken broth reduces sodium to 441 mg per serving.