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Units Scale
- 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 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
Instructions
- 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.
- Drain macaroni; set aside.
- In a large saucepan, sauté 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 to 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.
- 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 inches of the edges.
- Spoon remaining macaroni mixture around edges of pan.
- Cover and bake at 375° for 30 to 35 minutes or until bubbly.
- Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted.
Nutrition
- Serving Size: 1.3 cups
- Calories: 459
- Sodium: 1,140mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 71mg