Makeover Sloppy Joe Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 13 |
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Decreasing the butter and replacing the half-and-half with milk helped cut a whopping 658 calories and more than half the fat from this casserole. Even though the cholesterol was reduced by 75% and the sodium by 40%, Makeover Sloppy Joe Mac and Cheese offers all the heart-warming comfort of the original submission. Ingredients:
1 package (16 ounces) elbow macaroni |
3/4 pound lean ground turkey |
1/2 cup finely chopped celery |
1/2 cup shredded carrot |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1/2 cup water |
1 envelope sloppy joe mix |
1 small onion, finely chopped |
1 tablespoon butter |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
3/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups 2% milk |
1 tablespoon worcestershire sauce |
8 ounces reduced-fat process cheese (velveeta), cubed |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2. Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the process cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well.
3. Spread two-thirds of the macaroni mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted. Yield: 10 servings.
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