Easy Macaroni Casserole

This classic baked macaroni and cheese recipe is easy and delicious. Cheese, butter, milk, and eggs join macaroni noodles in a quick casserole.

Easy-Macaroni-Casserole

Yield :

  • Servings: 8
  • Size: 1/8th
  • Smartpoints : 11
  • Point Plus 8

Ingredients :

  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 medium red pepper, chopped
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • 1 cup sliced mushrooms
  • 1 (14.5 oz can) petite diced tomatoes, drained
  • 2 cups marinara sauce (I used my own homemade)
  • 2 cups water
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 8 oz shredded mozzarella cheese
  • 8 oz uncooked DeLallo whole wheat elbows

Preparation :

  • In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
  • Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
  • Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
  • Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.
  • Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9×13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
  • Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
  • Divide into 8 servings.

Nutritional Info :

  • Servings: 8
  • Size: 1/8th • Old Points: 7 • Weight Watcher Points+: 8 pt • Smartpoints: 11
    Calories: 338 • Fat: 13 g • Carb: 31 g • Fiber: 5 g • Protein: 21 g • Sugar: 2 g
    Sodium: 581 mg • Cholest: 63 mg

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