(Oh, and I should point out that even though I use turkey meat for this recipe, adding the beef flavor packets really gives it a rich, beefy flavor, and you almost can't tell you're using turkey instead of beef here.)
1½ C elbow macaroni
1 lb ground turkey (93/7 = 93% fat-free)
2 packets Swanson Beef Flavor Packets
1 package (about 16 slices) fat-free sharp cheddar cheese
¾ C skim or 1% milk
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp coarse ground black pepper
1 tsp kosher salt (optional)
2-3 Tbsp canola oil, or as much as necessary to keep the turkey from sticking to your pan
Boil the elbow macaroni in 6-8 cups of water, according to package directions for al dente. Drain, set aside, and cover to retain as much heat as possible.
In a large, deep skillet, brown the turkey over canola oil on medium-high to high heat. Add spices (garlic and onion powders, pepper and salt). When there is no longer any pink visible, add beef flavor packets. Stir well so that all the turkey gets coated in the beef flavor.
Turn heat down to medium. Add cooked macaroni, then milk. Stir vigorously for 3-4 minutes so that milk warms up. Add cheese slices, spread out over pan, 3-4 at a time, stirring them into the macaroni/turkey mix. Let each set melt a little before adding the next set of slices. When all the cheese has been folded & melted it, dish is ready to serve.
Makes 10-12 servings.