3cupsshredded extra-sharp cheddar cheese(good, sharp cheese is important in this recipe or it will be a bit bland)
pepper to taste
1medium tomato(chopped)
2-3pickles(chopped)
fresh parsley for garnish(optional)
Instructions
Cook the pasta until just becoming tender (about 5 minutes). Drain.
6 ounces whole grain or fiber-enriched elbow macaroni
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.
1 pound lean ground turkey or extra lean ground beef, ¼ cup ketchup, ½ cup chopped onion, ½ teaspoon salt, 15 ounces frozen cauliflower, 3 cups shredded extra-sharp cheddar cheese, pepper to taste
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.
1 medium tomato, 2-3 pickles
Garnish with parsley if desired.
fresh parsley for garnish
Video
Notes
There is no need to brown the turkey or beef beforehand.
There is no need to thaw the onion or cauliflower beforehand.
The pasta will just be very slightly cooked when you add it to the mixture for the crockpot. Be careful to not overdo it or it will be mushy by the time you serve it.
The pickles and tomatoes are important to get the cheeseburger experience!