Sloppy Joe Mac and Cheese Gets a Makeover

Makeover Sloppy Joe Mac and Cheese (from Taste of Home)

By decreasing butter and replacing the half-and-half with milk the make over recipe cuts 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.


1 package (16 ounces) elbow macaroni
3/4 pound lean ground turkey
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 or margarine
1/3 cup all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
1 tablespoon Worcestershire sauce
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups (8 ounces) shredded cheddar cheese, divided


Cook macaroni according to package directions. Meanwhile, in a largenonstick skillet, cook the turkey, celery and carrot over mediumheat 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 processed cheese until melted. Add macaroni and1 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.

Nutrition: 1-1/3 cups equals 459 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 1,140 mg sodium, 54 g carbohydrate, 3 g fiber, 26 g protein.

Suggestion:  Serve with Spinach Fruit Salad