Turkey Taco Mac and Cheese

INGREDIENTS:

1 1/2 tablespoon extra virgin olive oil

1 1/3 pound ground turkey

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 cup chopped onion (1 small onion)

2 cloves garlic, chopped

1 (28-ounce can crushed tomatoes)

1 (8-ounce can) tomato sauce

1 1/2 cup water

2 (1-ounce packet each) taco seasoning

1/2 teaspoon sugar

10 ounce uncooked elbow macaroni (2 1/4 cups)

1/3 cup pickled jalapeño peppers, chopped (comes in a can)

8 ounce shredded cheese(I used taco blend)

INSTRUCTIONS:

1. Add olive oil to a large pot over medium high heat.
2. Add ground turkey. Brown, breaking into small chunks.
3. Add salt, pepper, garlic and onion powder. Stir to incorporate.
4. Reduce heat to medium.
5. Add onion and garlic. Cook until onion is translucent (about 5 minutes), stirring frequently.
6. Stir in crushed tomato, tomato sauce, water, sugar and taco seasoning.
7. Bring to a boil.
8. Add elbow macaroni and pickled jalapeño peppers (more is even better).
9. Bring to a boil.
10. Reduce to a simmer. Cover and cook for 15 minutes or until elbows are just shy of tender, stirring every five minutes.
11. Stir in half of the shredded cheese. Sprinkle the remaining cheese over pasta.
12. Cover and cook for a few minutes until cheese is melted.

Makes 6 servings.

Recipe Notes:

1. Pasta substitutions can be made using the same quantity by weight of another pasta variety by weight. Cooking time might vary slightly when making substitution. Adjust cooking time accordingly.
2. Add 1/2 cup or so more liquid towards the end of cooking time if the pasta seems too firm when the majority of the sauce has been absorbed.

www.ingoodflavor.com