My husband is picky about certain vegetables, so I knew this would be a perfect way to sneak them in. I made mine with just pureed cauliflower, but you can cook and puree pretty much any vegetable of your choice.
I apologize for the lighting of the picture. I was in a hurry.
Healthier Turkey Mac-N-Cheese
Ingredients:
3/4 regular size box (any brand) high fiber macaroni noodles
1 lb. lean ground turkey
3/4 cup cooked and pureed cauliflower
1/2 small onion; diced
1/2 cup ricotta cheese (I used pureed cottage cheese, since that's all I had)
10 oz shredded cheddar cheese
1/2 cup 2% milk
1 tablespoon margarine
1/2 tablespoon olive oil
1 tablespoon flour
1 tablespoon McCormick Rotisserie Chicken Seasoning
1/2 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon pepper
sprinkle of low fat Parmesan cheese (for topping if desired)
Directions:
1. Cook macaroni noodles until al dente. Drain and set aside.
2. Cook ground turkey with cumin and garlic powder in a large skillet on medium heat until no longer pink. Set aside.
3. In a medium sized sauce pan, cook onions in the olive oil until translucent. Add in flour, and cook for 1 minute. (Will be clumpy)
4. In small bowl, mix the ricotta cheese, pureed cauliflower and milk together. Add the rest of the seasonings and stir well.
5. Slowly whisk ricotta mixture into the onions. Melt in the margarine. Slowly mix in small handfuls of cheddar cheese (reserve large handful for top of casserole at the end) until stringy and gooey.
6. Mix the macaroni noodles and turkey into the sauce until combined will.
7. Pour into greased 13x7 inch baking dish. Top with remaining cheddar and Parmesan. Bake in 400 degree oven for 15-20 minutes or until top just starts to brown and bubble.
