Macaroni Turkey
Low-fat macaroni cheese with turkey.
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 6 x approx. 1-cup servings
Ingredients
- 1 medium onion, chopped
- 1/2 cup reduced-sodium chicken stock
- 2 Tbsp light buttery spread
- 3 Tbsp flour
- 1 cup fat-free milk
- 1 dash of salt
- 1 tsp ground black pepper, or to taste
- 2 oz reduced-fat cheddar cheese, grated
- 1 tsp dry mustard
- 8 oz macaroni, dry (egg-free)
- 4 slices smoked turkey (about 1 oz each), cut in half
- 3 tomatoes, sliced
- 3 fresh basil leaves, coarsely chopped
- 1 Tbsp Parmesan cheese, freshly grated
Directions:
Put the onion and chicken stock in non-stick skillet. Bring to a boil, stirring occasionally. Cook for 6 minutes until the stock is reduced completely. Set aside.
In a saucepan, whisk the buttery spread, flour, milk, salt, and black pepper over medium heat until thickened and smooth. Remove from heat. Add cheddar cheese, mustard and cooked onion; combine.
Meanwhile, cook the macaroni according to package directions. When done, strain macaroni and return to pan. Mix in the milk-cheese mixture.
Transfer macaroni to a shallow flame-proof dish. Arrange turkey slices and tomatoes over the prepared macaroni. Sprinkle with basil leaves and Parmesan cheese. Grill to a light brown. Serve.