Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) elbow macaroni

  2. 3/4 pound lean ground turkey

  3. 1/2 cup finely chopped celery

  4. 1/2 cup shredded carrot

  5. 1 can (14-1/2 ounces) diced tomatoes, undrained

  6. 1 can (6 ounces) tomato paste

  7. 1/2 cup water

  8. 1 envelope sloppy joe mix

  9. 1 small onion, finely chopped

  10. 1 tablespoon butter

  11. 1/3 cup all-purpose flour

  12. 1 teaspoon ground mustard

  13. 3/4 teaspoon salt

  14. 1/4 teaspoon pepper

  15. 4 cups 2% milk

  16. 1 tablespoon Worcestershire sauce

  17. 8 ounces reduced-fat process cheese (Velveeta), cubed

  18. 2 cups (8 ounces) shredded cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Makeover Sloppy Joe Mac and Cheese Recipe photo by Taste of Home 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 the 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 in a 13-in. x 9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheddar cheese. Cover and let stand until cheese is melted. Yield: 10 servings.


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