- 4 oz. elbow macaroni
- 2 Tbsp. olive oil
- 1 lb. lean ground beef
- 2 cups finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 2 tsp. fresh oregano (or 1 tsp. dried)
- 2 Tbsp. finely chopped garlic
- 4 cups Swiss chard, shredded
- 1 ½ cups yellow squash, medium dice
- 4 Tbsp. flour, divided
- 1 ½ cups low sodium chicken stock
- 2 Tbsp. butter
- 1 ½ cups skim milk
- Several grates of nutmeg
- Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain and reserve.
- Heat a large sauté pan over medium-high heat. Add the olive oil and sauté the ground beef, breaking it apart with a spatula until lightly browned (about 5 minutes).
- Add the onion, carrot, celery and oregano. Cook until softened (about 2 minutes).
- Stir in the garlic and cook until aromatic (about 30 seconds). Stir in the Swiss chard and yellow squash. Cook to wilt the chard (about 1 minute). Sprinkle in 2 Tbsp. of the flour and stir to combine.
- Stir in the stock and heat through and allow to thicken slightly (3 to 5 minutes). Taste and adjust seasoning with salt and pepper. Reserve.
- Preheat oven to 350ºF. In a medium saucepan, whisk together the butter and remaining 2 Tbsp. flour until butter foams. Stir in milk and nutmeg.
- Continue stirring until the béchamel thickens. Season with salt and pepper. Stir in the reserved macaroni.
- Place the reserved meat mixture in a 9”x9” pan. Top with macaroni. Place in the oven and cook until heated through and golden on top (about 20 minutes).
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