Sloppy Joe Mac and Cheese (Edit recipe)

Sloppy Joe mac and cheese is a delicious comfort food fusion that combines two classic dishes into one satisfying meal. It consists of dairy-free and gluten-free, creamy macaroni and cheese mixed with seasoned ground turkey cooked in a tangy and slightly sweet Sloppy Joe sauce from Noble Made. The result is a hearty and flavorful dish that combines the cheesy goodness of mac and cheese with the savory, saucy goodness of Sloppy Joes. It's a crowd-pleasing comfort food that's both easy to make and incredibly satisfying to eat. Did I mention the cheese sauce is made from all veggies... shhh!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	848
Fat:	27 g
Carbohydrates:	63 g
Protein:	44 g
Cholesterol:	85 g
Sodium:	442 mg
Fiber:	11 g
Sugars:	9 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

8 oz Chickpea Pasta, (one box) I like Banza Pasta
1 Tbsp Extra Virgin Olive Oil
1 lb Ground Turkey
8 oz Noble Made Less-Sugar Sloppy Joseph Skillet Sauce
1 cup Cauliflower
1.5 cup Butternut Squash, (frozen)
1 whole White Onion, (small) diced
1 Tbsp Garlic, minced
1 tsp Paprika
Salt and Pepper, to taste
1/4 cup Nutritional Yeast
1.5 cup Coconut Milk
1.5 cup Chicken Broth, (can use more as needed)
.25 cup Gluten-free Panko

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pasta according to the package and preheat the oven to 400°F
In a pan heat 1 Tbsp olive oil and 1 lbs ground turkey. Season the turkey with salt and pepper and cook until browned.
Add the Sloppy Joseph Sauce to the ground turkey and let it simmer for 5 minutes.
In a large pot add cauliflower, butternut squash, white onion, garlic, paprika salt and pepper. Saute for about 5 minutes then add the nutritional yeast, chicken broth and coconut milk. Continue to saute the veggies for another 5 minutes or until the frozen butternut squash is soft.
Using an immersion blender, blend the veggies until it is a smooth sauce.
Drain the noodles and add them to the sauce.
In a casserole pan layer half of the mac and cheese on the bottom then add the meat mixture and spread an even layer. Lastly, add the other half of the mac and cheese to the top and spread it out until it is a single layer.
Top the mac and cheese with a fine layer of gluten-free panko.
Add the casserole pan to the oven for about 15 minutes or until the panko is golden brown.
Remove the pan. Serve and enjoy!