I love trying new pasta dishes, especially ones that incorporate meat; it makes the dish that much more filling. And throw some cheese in there, and you've got yourself a winner as far as my belly is concerned.
This was so delicious that I immediately regretted not doubling it and having leftovers. And the fact that you don't even have to cook the pasta? Score! Another great dinner from my friend Kelly, and so perfect for those cool autumn nights that NJ seems to be missing right now.
very slightly adapted from Running Mama Cooks
- 1 lb ground turkey breast
- 1 onion, diced
- 2 3/4 cups water
- 1/3 cup ketchup
- 1T mustard
- 2 cups elbow mac, uncooked
- 4 oz reduced fat velveeta, cubed
Add water, ketchup, onion, and mix well.
Bring to a boil and add mac. Simmer on med-low heat, covered, for 8-10 minutes (until pasta tender).
Stir in velveeta and cook until melted, stirring occasionally.