Cheeseburger Mac Attack

Total Time:
6 hr 5 min
Prep:
5 min
Cook:
6 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
  • 10 ounces raw lean ground turkey
  • 2 tablespoons ketchup
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 24 ounces (about 6 cups) frozen cauliflower and low-fat cheese sauce, such as Green Giant
  • 3 wedges light spreadable Swiss cheese, such as The Laughing Cow Light
  • 2 scallions, thinly sliced
  • Salt and black pepper, optional
  • Special equipment: slow cooker
Directions
  • In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.

  • In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a slow cooker.

  • Add cooked pasta to the slow cooker and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the turkey is fully cooked.

  • Add cheese wedges and scallions, and stir until evenly distributed.

  • If you like, season with salt and pepper, to taste. Dig in!

  • PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein


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    This recipe is featured in:

    Slow-Cooker Meals