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Beef and Mac


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PipsMom

“Beef and Mac (with Just a Bit of Cheese)
The secret to the macaroni and cheese that I serve at the dinner table is roasted butternut squash; Dice it, toss it with a couple tablespoons of olive oil, and roast it at 400°F for 25 minutes. The squash adds creaminess to the mac and cheese, which allows me to cut down the cheese by about one-third. Try this tip in your own mac and cheese recipe and you can utilize many of the same ingredients and most of the leftover produce to make a meal for your dog.
 
8 cups water
1 pound ground beef (85% lean)
3 cups peeled and cubed butternut squash (1-inch cubes)
¼ teaspoon garlic powder
1 pound dried macaroni
2 cups panko bread crumbs
½ cup lightly packed grated cheddar cheese
¼ cup chopped fresh parsley
 
Bring the water to a boil in a large pot over high heat.
 
Add the ground beef, butternut squash, and garlic powder and allow the pot to return to a boil.
 
Add the macaroni, decrease the heat, and continue simmering for 16 minutes, or until the pasta and squash are both soft. 

“ (Pasta should be cooked for at least 2 to 3 minutes longer than package directions when preparing it for your pet.)
Drain the contents of the pot. (The reserved cooking liquid can be used in place of other stocks in cooking recipes. Store cooking liquids in the refrigerator for up to 4 days or in the freezer for up to 2 months.)
 
Return the drained ingredients to the pot over medium heat. Add the bread crumbs, cheese, and parsley and toss all the ingredients to combine.
Remove from the heat and allow the mac and cheese to cool prior to mixing in any supplements.
 
Yield: 14 cups; 260 calories per cup
 
 
DAILY PORTION
Divide into two meals, or serve one-half the daily portion per day with one-half the normal amount of dry food.
10-pound dog    20-pound dog    40-pound dog    60-pound dog    80-pound dog
1 to 1¹∕³ cups      1²∕³ to 2¹∕³ cups    3 to 3¾ cups      4 to 5¼ cups    5 to 6¹∕³ cups
 

Edited by PipsMom
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