Layered Brussel Sprout & Turkey Mac n Cheese

Serves 6 – 8. Adapted from Betty Crocker.
Prep time: 20 minutes
Cook time: About 45 minutes
Total time: 65 minutes

Ingredients:

2 cups uncooked macaroni noodles

For the roasted sprouts:

4 cups brussel sprouts
1 tablespoon olive oil (extra virgin)
Salt and pepper

For the turkey layer:

1 pound lean ground turkey breast
1 small onion, chopped
3 cloves garlic, minced

For the sauce:

2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups low-fat (1%) milk
1/2 cup light cream
1 3/4 cups shredded part skim mozzarella cheese
1 cup shredded Cabot extra sharp white cheddar
1/4 cup shredded parmesan cheese
1 cup bread crumbs
1 tablespoon chopped fresh herbs
Salt and pepper to taste

Directions:

Preheat oven to 400 degrees F. Remove stems from brussel sprouts. In a large baking dish, toss the sprouts with olive oil and salt and pepper. Roast, whole, for about 30 – 35 minutes, or until slightly crispy and browned. Remove from heat and let cool slightly. While still warm, chop into small pieces and place in a large bowl.
Reduce heat to 350 degrees F. Grease a 2-quart casserole dish with nonstick cooking spray.
Bring a large pot of water to a rapid boil. Add a dash of salt and the pasta. Cook until al-dente, about 8 minutes. Rinse in cold water and set aside.
Heat a large skillet to medium high heat. Add the ground turkey and cook, crumbling with a spatula, until golden brown, at least 7 – 8 minutes. Remove from heat and place in another bowl. Reserve 2 tablespoons of the meat juices and add the shallot and garlic cloves. Heat until just fragrant, about 3 minutes. Remove and mix with beef.
In a medium saucepan over medium heat, melt the butter. Once fully melted, whisk in the flour. Reduce heat to medium and whisk in the milk and light cream. Continue stirring until mixture thickens (it should coat the back of a spoon). Remove from heat and immediately stir in mozzarella and white cheddar (it’ll melt quickly). Mix in the pasta noodles and evenly coat with cheese sauce.
Spoon about 1/3 of the macaroni noodles into the bottom of the casserole dish. Sprinkle with 1/3 of the chopped brussel sprouts and half of the ground turkey mixture. Layer with another 1/3 cup of macaroni mixture, another 1/3 of brussel sprouts and remaining turkey. Top turkey with the rest of the macaroni, the rest of the brussel sprouts, the breadcrumbs and the parmesan.
Bake for about 30 minutes, uncovered, or until golden and cheesy.

Nutritional information per serving:

Calories: 406
Fat: 13.5 grams
Carbohydrates: 32 grams
Fiber: 3.5 grams
Protein: 27.75
Weight Watchers Points: 9