This amazing dish combines two mealtime classics into one casserole! My grandchildren love it. The lightened-up version offers all the heartwarming comfort of the original, without the unnecessary fat!
—DOROTHY LEONE MEREDITH, NH
PREP: 1 HOUR • BAKE: 30 MIN. • MAKES: 10 SERVINGS
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
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 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 into a 3-qt. or 13x9-in. baking dish coated with cooking spray. Spread with turkey mixture to within 2 in. of edges. Spoon the remaining macaroni mixture around edges of pan. Cover casserole and bake at 375° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted.
PER SERVING 1 cup equals 390 cal., 14 g fat (7 g sat. fat), 55 mg chol., 923 mg sodium, 45 g carb., 3 g fiber, 23 g pro.
THE SKINNY
The original recipe used half-and-half cream and 1 pound of cheddar in the macaroni. The makeover achieves the same creaminess with low-fat milk and a combo of reduced-fat Velveeta and shredded cheddar. Velveeta is an excellent melting cheese, making the macaroni saucy and rich.