Sloppy Joe Mac and Cheese

Sloppy Joe Mac and Cheese


1 package (16 oz) elbow macaroni
3/4 pound lean ground turkey
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 cup water
1 envelope sloppy joe mix
1 small onion, finely chopped
1 tbsp butter
1/3 cup all purpose flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups 2% milk
1 tbsp Worcestershire sauce
8 oz reduced fat Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese, divided


1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add 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, sauté onion in butter until tender. Stir in the flour, mustard, salt, and pepper until smooth. Gradually add the 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 Velveeta until melted. Add macaroni and 1 cup cheddar cheese; mix well.

3. Spread two thirds of the macaroni mixture in a 13x9 baking dish coated with cooking spray. Spread turkey mixture to with 2 inches of the edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375 for 30-35 minutes or until bubbly. Uncover; sprinkle with the remaining cheddar cheese. Cover and let stand until cheese is melted.

Makes 10 servings; 1 cup equals
Cal 353; fat 12; fiber 3; sodium 877



Can we say salt lick?!?! 3/4 of a tsp of salt. These people are nuts! I used 1/4 tsp of sea salt. I just couldn't bring myself to add more salt than that. And guess what, it came out just fine. No one added salt either. They added pepper, but we are pepper addicts. I made substitutions like you wouldn't believe. I only used 1/4 tsp salt. I used whole-wheat pasta. The cheese. The recipe calls for a pound of cheese between the Velveeta and the cheddar. When I make mac & cheese from scratch I never use anything but Velveeta. So, I played with this a little. I used what the recipe called for in Velveeta, and only half of what it called for in the shredded. Then I tasted of it, was happy with its cheese factor, and left it at that. Feel free to leave the recipe, but a pound of cheese in a "healthy" recipe. Who makes these guidelines? We were actually kinda disappointed in this.  We ended up mixing it all together, and it was mostly mac and cheese.  I highly reccomend cutting the maccaroni ingredients in half.  It makes a whole lotta food, we ended up throwing about 1/4 of it away because we just got so sick of it.  I kept the recipe, but not really sure if I will ever make it again unless I'm feeding a minimum of 6 people.