Preheat oven to 350°F. Brown beef and drain well. Stir in barbecue sauce, onion, and pepper. Cook over low heat while preparing macaroni and cheese.
Using the skim milk, prepare macaroni and cheese according to package instructions, but omit margarine. Coat an 8″ x 8″ pan with cooking spray. Layer 2/3 of macaroni and cheese in pan. Top evenly with meat. Layer remaining macaroni and cheese around the edges of the casserole leaving meat showing in the center. Cover with foil and bake for 20 minutes to allow flavors to blend and to heat casserole thoroughly.
Recipe may be doubled to make a 9″ x 13″ casserole.
Calories: 418 calories, Carbohydrates: 39 g, Protein: 34 g, Fat: 14 g, Saturated Fat: 5 g, Sodium: 666 mg, Fiber: 1 g
Exchanges per serving: 2 1/2 starch, 3 1/2 lean meat. Carbohydrate choices: 3.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.