Ingredients

The following ingredients have 6 Servings
  • 6 ounces whole grain or fiber-enriched elbow macaroni ((I used SmartTaste by Ronzoni))
  • 1 pound lean ground turkey or extra lean ground beef
  • 1/4 cup ketchup
  • 1/2 cup chopped onion ((I used frozen))
  • 1/2 teaspoon salt
  • 15 ounces frozen cauliflower
  • 3 cups shredded extra-sharp cheddar cheese ((good, sharp cheese is important in this recipe or it will be a bit bland))
  • pepper to taste
  • 1 medium tomato ((chopped))
  • 2-3 pickles ((chopped))
  • fresh parsley for garnish ((optional))

Instruction

  • Cook the pasta until just becoming tender (about 5 minutes). Drain.
  • While the pasta is cooking, mix the turkey, ketchup, onion, and salt in a large bowl. Add pepper if desired. Add the frozen cauliflower, and shredded cheddar, and combine.
  • Once the macaroni is done, drain it and fold it into the turkey mixture.
  • Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
  • When plating, sprinkle each serving with the chopped tomatoes and pickles, or set out in bowls for self-service.
  • Garnish with parsley if desired.