RECIPE: Macaroni & Cheese with Turkey & Broccoli
Tastes sinfully rich and creamy, but it's low in fat and you make it with stuff you just grab off the shelf at the market. Most of the ingredients should be available as inexpensive store brands. :)
Macaroni & Cheese with Turkey & Broccoli
1 1-pound package elbow or shell macaroni
1 tablespoon all-purpose flour
1 tablespoon margarine
1 cup nonfat milk
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 8-ounce package fat-free shredded cheddar cheese
1 12-ounce package roasted and sliced turkey breast
1 1-pound package frozen cut broccoli
Bring 4 quarts water to a boil in a large Dutch oven. While the water comes to a boil, melt the margarine in a 2-quart saucepan over medium heat. Stir in the flour. Cook and stir until smooth and bubbly. Remove from heat. Slowly stir in the milk a little at a time. Stir in pepper and mustard. Return to heat, bring to a boil over low heat. Boil and stir for 1 minute. Remove from heat and stir in the cheese until completely melted. Cover and set aside.
Cut the turkey into squares by cutting through the slices. Cook the turkey and the macaroni together in the boiling water. You can use the "lazy" method: Add the macaroni and the turkey to the boiling water all at once, stir nonstop for 3 minutes, cover and remove from the heat. Let stand for the longest time given on the package. Stir thoroughly before draining.
Cook the broccoli according to the package directions. Drain the macaroni and turkey and return to the Dutch oven. Stir in the cooked broccoli and the cheese sauce until the ingredients are fully coated.
The only fat in this recipe comes from the single tablespoon of margarine and the very small amounts in the turkey and the macaroni. You can eat enough to satisfy a gnawing craving (a cup or 2) and not stray from your doctor's orders to cut down on fat and cholesterol.