Name: Mac and cheese bites
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/3 cup protein-enriched elbow macaroni; 5 oz 99% lean ground turkey; 1 3/4 cups water; 1/2 tsp salt; 3 tbsp reduced-fat cheddar cheese, shredded; 1 tbsp 2% milk; 1/4 cup panko breadcrumbs; 1/4 tsp garlic powder; 1/4 tsp paprika; 12 olive oil cooking sprays; 2 large egg whites, lightly beaten

Instructions

Prep 30 min · Cook 20 min

Preheat the oven to 400°F and line a baking sheet with parchment paper. Bring the water and half the salt to a boil in a small pot. Add the pasta and cook for 8 minutes until tender. Drain the pasta and return it to the pot.
While the pasta water boils, heat a small skillet over medium-high heat with a coating of cooking spray. Add the turkey, garlic powder, and the remaining salt. Cook, breaking up the meat with a spoon, for 6 to 8 minutes until the turkey is cooked through and opaque. Done when opaque in the center, 165°F.
Add the cooked turkey, milk, and cheddar cheese to the pot with the pasta. Stir over low heat for 2 minutes until the cheese is melted and the mixture is thick. Remove from the heat and stir in half the beaten egg whites. Spread the mixture on a plate and chill in the freezer for 10 minutes until firm enough to handle.
Place the panko, paprika, and the sprays of cooking spray in a shallow bowl and toss. Place the remaining egg whites in another bowl. Scoop the chilled mac and cheese into 4 balls. Dip each ball in the egg white, then roll in the panko, pressing firmly to coat. Place on the baking sheet and spray the tops with cooking spray. Bake for 15 minutes, flipping once halfway, until deep golden and crisp. Done when deep golden and crisp, 160°F.

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Instructions

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