Beef macaroni with tomato sauce, frozen entree, reduced fat
Whole food · Meals, Entrees, and Side Dishes
This is a quick-frozen, single-serving entree of elbow macaroni tossed with a seasoned beef and tomato sauce, engineered for a lighter profile. The texture is soft and comforting, with the pasta yielding to a savory, slightly sweet tomato sauce and tender bits of beef. At only 113 calories per 100g, it's a notably low-calorie, low-fat option for a classic comfort food.
Calorie split: 21% protein · 64% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People love it for the nostalgic, comforting taste of beef and tomato pasta, a staple in many households. Its convenience and low-calorie count make it a go-to for quick, satisfying meals without guilt.
⚠️ Watch-outs & how to enjoy it better
The reduced-fat formulation can sometimes lead to a thinner sauce and less rich mouthfeel compared to full-fat versions. It may also contain added sodium for preservation and flavor, which those monitoring blood pressure should note. To counteract, pair it with a side of steamed vegetables or a small salad to add volume and nutrients without extra calories.
Key benefits
- Very low in calories (113 kcal/100g) for a complete meal.
- Good source of protein (5.89g/100g) from beef.
- Low in fat (1.96g/100g), especially for a meat-based dish.
- Provides dietary fiber (1.4g/100g) from pasta and tomato.
- Convenient, portion-controlled frozen meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'macaroni' originally referred to a specific type of short, curved pasta from Italy, but in the U.S., it became synonymous with the classic beef-and-pasta combination popularized by brands like Chef Boyardee in the mid-20th century.
Full nutrition (USDA data · scales with serving)
| Water | 73.0 g |
| Energy | 113 kcal |
| Energy | 475 kj |
| Protein | 5.9 g |
| Total lipid (fat) | 2.0 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 18.0 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 3.8 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 65.0 mg |
| Potassium, K | 202 mg |
| Sodium, Na | 178 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.17 mg |
| Selenium, Se | 12.2 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.8 mg |
| Pantothenic acid | 0.24 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 31.0 ug |
| Folic acid | 23.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 48.0 ug |
| Choline, total | 17.8 mg |
| Vitamin B-12 | 0.29 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 91.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 152 iu |
| Lycopene | 5196 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.65 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.44 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.26 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.14 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.82 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.77 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.23 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Cholesterol | 10.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.21 g |
| Isoleucine | 0.23 g |
| Leucine | 0.42 g |
| Lysine | 0.33 g |
| Methionine | 0.11 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.15 g |
| Valine | 0.26 g |
| Arginine | 0.31 g |
| Histidine | 0.16 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.46 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.28 g |
| Proline | 0.41 g |
| Serine | 0.24 g |
| Hydroxyproline | 0.04 g |
FAQ
Is beef macaroni with tomato sauce a healthy choice?
It can be a part of a balanced diet, especially in its reduced-fat form. At 113 kcal per 100g, it's low in calories and fat, providing protein and some fiber. However, it may be high in sodium, so check labels and pair with fresh vegetables for a more complete meal.
How does reduced-fat beef macaroni differ from the regular version?
Reduced-fat versions typically use leaner beef, less oil or fat in the sauce, and sometimes more tomato or vegetable-based thickeners. This lowers the calorie and fat content but may slightly alter the richness and texture of the sauce.
Can I make beef macaroni with tomato sauce healthier at home?
Yes, use lean ground beef (90% lean or higher), add extra vegetables like bell peppers or spinach to the sauce, use whole-grain pasta for more fiber, and limit added salt. You can also reduce the sugar in the tomato sauce by using fresh tomatoes or low-sugar canned varieties.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.13 kcal/g · 21% calories from protein · 1.4 g fiber · 3.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.