Turkey and Macaroni Cheese Low Fat Low Cholesterol
Indulge in a comforting yet guilt-free classic with this Turkey and Macaroni Cheese that’s low in fat and cholesterol, perfect for health-conscious food enthusiasts. This delicious recipe features hearty whole wheat elbow macaroni paired with lean ground turkey, all smothered in a creamy, velvety sauce made from low-fat milk and reduced-fat cheddar cheese. A touch of Dijon mustard and simple seasonings like garlic and onion powder elevate the flavor profile without adding unnecessary calories. Ready in just 35 minutes, this lighter take on mac and cheese offers a wholesome, protein-packed meal the whole family will love. Garnish with fresh parsley for a dash of color and freshness, and enjoy a balanced dish that doesn’t compromise on comfort or taste!
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Ingredients
- 250 grams Whole wheat elbow macaroni
- 300 grams Lean ground turkey
- 2 cups Low-fat milk
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the whole wheat elbow macaroni according to package instructions, until al dente. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.
Step 2
In a large skillet over medium-high heat, heat the olive oil. Add the lean ground turkey, breaking it up with a spoon, and cook for 5-7 minutes, or until fully cooked and lightly browned. Season with the garlic powder, onion powder, salt, and black pepper. Remove the turkey from the skillet and set aside.
Step 3
In the same skillet, lower the heat to medium and whisk in the flour. Cook for 1-2 minutes, stirring constantly, to create a roux.
Step 4
Gradually pour in the low-fat milk while whisking constantly to prevent lumps. Continue to whisk until the mixture thickens slightly, about 3-4 minutes.
Step 5
Stir in the Dijon mustard and the reduced-fat shredded cheddar cheese, mixing until the cheese has melted and the sauce is smooth. If the sauce seems too thick, stir in a little of the reserved pasta water to reach your desired consistency.
Step 6
Return the cooked turkey to the skillet, along with the drained macaroni. Toss everything together until the pasta and turkey are evenly coated with the cheese sauce.
Step 7
Serve immediately, garnishing with fresh parsley if desired.
Nutrition Facts
| Serving size | (1242.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2207.2 |
| Total Fat 87.6g | 0% |
| Saturated Fat 35.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 372.7mg | 0% |
| Sodium 2819.8mg | 0% |
| Total Carbohydrate 229.0g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 27.1g | |
| Protein 154.3g | 0% |
| Vitamin D 201.6IU | 0% |
| Calcium 1924.7mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 1491.7mg | 0% |
Source of Calories