Servings: 4

Weight Watcher Smart Points: 24

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 2 tsp dry mustard
  • 12 ounces dried elbow macaroni, cooked
  • 2 cups shredded Extra Sharp Vermont Cheddar Cheese
  • 1 lb lean ground beef
  • ½ cup chopped Portabella mushrooms
  • salt and pepper to taste
  • 1 cup tomato ketchup

Instructions

  1. Place the oven rack in the middle position
  2. Set the oven temperature to 450F and the function to bake
  3. Set the timer to 35 minutes to start preheating the oven.Spray the 9x13 inch pan lightly with non stock cooking sprayPut the cooked pasta, cooked beef, ketchup, mustard, mushrooms and 1½ cups of cheese in a large mixing bowl
  4. Stir to combine
  5. Season to taste with salt and pepper.Pour the mixture into the sprayed pan
  6. Cover loosely with aluminum foil.Put the pan in the oven
  7. Close the door, lower the sealing bar to seal and rotate the vent release valve to seal
  8. Bake for 25 to 30 minutes or until bubbly.Rotate the vent release valve to vent and wait for pressure to dissipate
  9. Raise the sealing bar to standard and open the door by pressing the door release button
  10. Take out the pan, remove the foil and sprinkle the remaining cheese over the top.Return the uncovered pan to the oven
  11. Close the door, lower the sealing bar to seal, rotate the vent release valve to seal, and cook for 5 minutes longer to melt the cheese.Rotate the vent release valve to vent and wait for pressure to dissipate
  12. Raise the sealing bar to standard and open the door by pressing the door release button.Serve immediately.

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