Sloppy Joe Mac and Cheese - 6 Points

[BarbA 10]

Makeover Sloppy Joe Mac and Cheese - 6 Points

 

 

From Light & Tasty

 

Decreasing the butter and replacing the half-and-half with milk helped cut a whopping 658 calories and more than half the fat from this casserole. Even though the cholesterol was reduced by 75% and the sodium by 40%, Makeover Sloppy Joe Mac and Cheese offers all the heart-warming comfort of the original submission.

 

 

INGREDIENTS

 

• 1 package (16 ounces) elbow macaroni
  
• 3/4 pound extra-lean ground turkey (99%)
  
• 1/2 cup finely chopped celery
  
• 1/2 cup shredded carrot
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 1 can (6 ounces) tomato paste
  
• 1/2 cup water
  
• 1 envelope sloppy joe mix
  
• 1 small onion, finely chopped
  
• 1 tablespoon butter
  
• 1/3 cup all-purpose flour
  
• 1 teaspoon ground mustard
  
• 3/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 4 cups 1% milk
  
• 1 tablespoon Worcestershire sauce
  
• 8 ounces reduced-fat process cheese (Velveeta), cubed
  
• 2 cups (8 ounces) reduced fat shredded cheddar cheese, divided
   
  

 

DIRECTIONS

 

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.

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.

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.

 

You could play around with the recipe by using Fat Free cheese, and whole wheat pasta to see if it could decrease to 5 points! Or bulk up the fiber by adding more veggies to decrease the points too.

 

Via Mastercook: Calories 275, Fat 9, fiber 1 = 6.05 Points