½cupplain yogurtgreek or regular, preferably not fat-free
¾cupshredded cheddar cheese
Heat oil in a Dutch oven over medium-high heat. Cook beef, and drain fat. Return beef to the Dutch oven.
Add in onions, mushrooms, carrots, garlic, thyme, salt, peppers, and seasoning. Cook until veggies are softened and mushrooms release their juices, about 10 minutes.
Pour in broth, ½ cup water, red wine, noodles, and Worcestershire sauce.
Bring to a boil, reduce heat to medium, and cover. Cook, stirring occasionally, for about 10 minutes or until pasta is tender.
Whisk flour and remaining ¼ cup water together until smooth in a small bowl. Stir into beef mixture. Cook 3 minutes.
Stir in yogurt. Simmer mixture, stirring often, about 2 minutes until sauce is thickened.
Remove from heat. Stir in cheese. Sprinkle with parsley before serving.
*The recipe can easily be halved, or you can freeze leftovers.*To make gluten-free, use gluten-free noodles. Replace the 2 tablespoons flour with 1 tablespoon cornstarch, and follow directions as written.
Recipe from Living Well Kitchen https://blog.memeinge.com/hamburger-macaroni/