Kids and adults alike will love this classic creamy macaroni and cheese casserole with the addition of lean ground turkey. It provides a whoppng 37 grams of protein, 4 grams of fibre and is a good source of calcium.
Turkey Mac 'n' Cheese
5 ml (1 tsp) vegetable oil
500 g (1 lb) lean ground turkey
50 ml (1/4 cup) butter
1 small onion
3 cloves garlic
75 ml (1/3 cup) all-purpose flour
1 l (4 cups) hot milk
30 ml (2 tbsp) Dijon mustard
2 ml (1/2 tsp) each salt and freshly cracked pepper
500 ml (2 cups) lightly packed, shredded old cheddar cheese
500 g (1 lb) cooked elbow noodles
1 can (796 ml/28 oz) diced seasoned tomatoes
250 ml (1 cup) fresh breadcrumbs
In a large non-stick skillet, heat oil over medium-high heat. Brown turkey, breaking into small pieces with a wooden spoon. Transfer to a plate.
In a large saucepan, melt butter over medium-high heat. Stir in onion and cook until translucent, about 5 minutes. Stir in garlic and cook just until fragrant, but not browned, about 1 minute.
Whisk in flour and cook until combines into a thick paste, about 1 minute. Continue whisking and slowly pour in milk. Bring to a boil and reduce heat to maintain a simmer, whisking often, until sauce is thick, about 10 minutes.
Whisk in Dijon, salt and pepper. Whisk in cheddar until smooth. Stir in noodles, reserved turkey with accumulated juice and tomatoes.
Pour into a greased 33-by-23-cm (13-by-9-inch) baking dish. Sprinkle with breadcrumbs and bake in a 180 C (350 F) oven until sauce is bubbling and top is golden, about 30 minutes.
Let sit for 10 minutes before serving.
Makes 8 servings.
Nutrition information per serving: 500 calories; 37 g protein; 11 g total fat (6 g saturated fat); 63 g carbohydrate; 50 mg cholesterol; 4 g fibre; 520 mg sodium.
Source: Ontario Turkey, makesitsuper.ca.