Ingredients
1 package (16 ounces) elbow macaroni3/4 pound lean ground turkey1/2 cup finely chopped celery1/2 cup shredded carrot1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1/2 cup water1 envelope sloppy joe mix1 small onion, finely chopped1 tablespoon butter1/3 cup all-purpose flour1 teaspoon ground mustard3/4 teaspoon salt1/4 teaspoon pepper4 cups 2% milk1 tablespoon Worcestershire sauce8 ounces reduced-fat process cheese (Velveeta), cubed2 cups shredded cheddar cheese, divided
Preparation
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 13x9-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. Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted.
