Recipe and photography by: Sara Kelly, RD, LD, CSG, Registered Dietitian (in-store)
Retailer: Hy-Vee

This is a recipe all families will love. It combines macaroni and cheese with lean ground turkey and hidden vegetables, and by baking it in a muffin tin it is easy to give everyone the same si

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 6


1 6oz box macaroni and cheese, prepared according to package directions
1 lb lean ground turkey (93/7)
1.5 cups white mushrooms, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 red bell pepper, finely chopped
1 egg, beaten
6 tbsp panko flakes


Preheat oven to 350 degrees F. Prepare macaroni and cheese according to package directions. While that is cooking, heat a large non-stick skillet over medium heat and spray with non-stick cooking spray. Once hot, add ground turkey and finely chopped mushrooms. Stir frequently until meat is browned and cooked throughout. Add finely chopped red pepper to skillet and cook for 1-2 more minutes. Remove skillet from heat and let sit for approx. 5 minutes.

Add beaten egg to skillet and stir to incorporate. Spray a 12-cup muffin tin with non-stick spray (or use liners).

Add cooked meat mixture to each cup, about 3/4 full. Press down so mixture sticks and is well packed. Add prepared macaroni and cheese to the top of each cup. Sprinkle with panko flakes, about 1/2 tbsp per cup. Place in preheated oven and bake for around 15 minutes or until panko is toasty and slightly golden.