YOUR SOLIN GENERATED RECIPE
Baked Mac and Cheese with Lean Ground Turkey and Roasted Broccoli
Dive into a comforting twist on classic mac and cheese with lean ground turkey and a side of crispy roasted broccoli. This dish blends a rich, cheesy sauce with whole wheat pasta, lean protein, and vibrant broccoli for an enjoyable, balanced meal that’s both satisfying and nutrient-packed.
INGREDIENTS
3 oz Lean Ground Turkey (~85g)
2 oz dry Whole Wheat Macaroni (~56g)
1/4 cup Reduced-Fat Cheddar Cheese shredded (~28g)
1/4 cup Low-Fat Milk (~60ml)
1 cup Broccoli (~90g)
1 Tbsp Whole Wheat Flour (~8g)
1 tsp Olive Oil (~4.5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Bring a pot of water to a boil and cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, add the olive oil and sauté the lean ground turkey. Season with salt and pepper as it cooks, breaking it into crumbles until fully browned and cooked through.
Sprinkle the whole wheat flour over the cooked turkey in the skillet and stir well to create a light roux. Slowly pour in the low-fat milk, stirring continuously to blend the flour and milk into a smooth sauce.
Reduce heat and simmer for 2-3 minutes until the sauce slightly thickens. Stir in the reduced-fat cheddar cheese until melted and well-combined.
Fold the cooked macaroni into the turkey-cheese mixture until fully coated.
Transfer the mac and cheese mixture into a small baking dish. Arrange the broccoli florets on top of the mixture or on the side if you prefer separate roasting.
Place the baking dish in the oven and bake for 15-20 minutes until the dish is heated through and the top is slightly golden.
Remove from the oven and let it cool slightly before serving. Enjoy your balanced, protein-packed baked mac and cheese with roasted broccoli.