Tomato and Turkey Mac and Cheese |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Healthier alternative to traditional mac and cheese with lean protein, tomatoes, and whole grain pasta. I made this with homemade whole wheat pasta but store-bought is fine as well. Great for potlucks! Ingredients:
1 lb whole wheat elbow macaroni |
1 lb lean ground turkey |
2 tablespoons margarine |
3 tablespoons all-purpose flour |
1 teaspoon all-purpose flour |
3 cups nonfat milk |
2 cups sharp cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
1 teaspoon salt |
1 teaspoon pepper |
42 1/2 ounces diced tomatoes |
3 tablespoons breadcrumbs |
1 tablespoon parmesan cheese, grated |
Directions:
1. Cook pasta per directions and drain.
2. Brown turkey in a small amount of olive oil and drain fat.
3. Drain canned diced tomatoes and add to turkey. Set aside.
4. In a medium saucepan, melt margaine. Add flour and cook 1 minute.
5. Slowly add milk and cook until thickened, about 5 minutes.
6. Remove from heat and add cheese, salt and pepper to milk mixture. Cook until cheese is melted.
7. Combine pasta, turkey, tomatoes, and cheese mixture and stir together.
8. Pour into a large oven safe dish and sprinkle breadcrumbs and parmesan cheese evenly on top. Broil for 2 minutes.
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