Cook’s Notes: Makes 4 to 6 servings; great for lunch or dinner. The addition of ground turkey and vegetables turns this supreme comfort dish into a meal. Plus, this version gets made quickly on the stovetop with an easy cheese sauce.
1 T olive oil
1/2 cup onion
20 oz package ground turkey (1.25 lbs)
1 red bell pepper seeded and diced
14.5 oz can diced tomato, drained
1.5 cups (8 oz) dry elbow macaroni pasta
2/3 cup frozen peas
2/3 cup frozen corn
8 oz pkg (2 cups) shredded extra-sharp cheddar cheese
2 cups low-fat milk
1.5 T unsalted butter
1 tsp Dijon mustard
1 tsp kosher salt
1 tsp cumin
1/3 tsp freshly ground black pepper
1/4 tsp hot sauce, such as Tabasco
Prepare the add-ins: Drizzle olive oil in a large skillet over medium-high heat. Brown the ground turkey with the onions and diced red pepper, stirring often, until vegetables are tender. Remove from heat and stir in diced tomatoes.
Make the pasta: Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer’s instructions (7 to 9 minutes).
Make the cheese sauce: Drain pasta and return to the pot over very low heat. Add frozen corn and peas. Stir in the turkey mixture. Add the Sauce ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed.
Source: Adapted from CHOW magazine, recipe by Adela Jung