Turkey Macaroni & Cheese Alfredo
Turkey Macaroni & Cheese Alfredo

Turkey Macaroni & Cheese Alfredo


November 28, 2016

Turkey Macaroni & Cheese Alfredo 5 0 5 0

"I really don't think a five-star rating and a 'thank you' is payment enough for this delicious recipe! I used frozen zucchini and it worked out perfectly — it was creamy, crunchy and tasty."

  • Prep: 25 mins
  • Cook: 40 mins
  • 25 mins

    40 mins

    1 hr 5 mins

  • Yields: 5


1 cup uncooked elbow macaroni (4 ounces)

1 lb lean ground turkey

3⁄4 teaspoon garlic pepper seasoning, blend

3 medium zucchini, chopped (about 3 cups)

2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves

1 (10 ounce) containerrefrigerated low-fat alfredo sauce

1⁄4 cup Italian style breadcrumbs

2 tablespoons grated romano cheese

1 teaspoon margarine or 1 teaspoon butter, melted


1Heat oven to 350°F.

2Spray 2-1/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.

3In large nonstick skillet, cook and stir turkey and garlic pepper blend over medium high heat 6 to 8 minutes or until turkey is no longer pink.

4Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole.

5In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.

6Bake 30 to 40 minutes or until thoroughly heated.