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Whole Wheat Macaroni and Cheese with Ground Turkey

Updated on January 4, 2013
Mac and cheese with turkey
Mac and cheese with turkey | Source
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Cook Time

  • Prep time: 20 min
  • Cook time: 25 min
  • Ready in: 45 min
  • Yields: 6-8 servings

Do you prefer real Dairy Cheese or Velveeta?

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I happened upon a package of Velveeta cheese, instead of regular cheese, during a mix-up grocery shopping.

Normally, I refrain from using any “processed cheese food”, mainly because it isn’t real cheese; it’s not made from milk, it’s made from oil.

True, it is a bit cheaper and has fewer calories, but I do not like using substitutes for dairy (cheese, butter, or milk). It’s a personal choice; I prefer the flavor and texture of dairy products.

Anyway, I found myself with a block (16 ounces / one pound) of Velveeta and I wasn’t sure what to do with it.

I had already thawed out a pound of ground turkey, and I remembered that a lot of recipes for Mac and Cheese call for using Velveeta cheese (because it “melts easier”).

Now, I have my own recipe for Mac and Cheese using regular shredded Cheddar Cheese. However; I thought I would mix in the Velveeta and the turkey to make a nice Whole Wheat Macaroni and Cheese with Ground Turkey Dinner.

The steps are pretty easy and it should only take about one hour to put this recipe together. It may not be “real” cheese, but the Velveeta works well with this dish and it tastes good too.

Some needed ingredients
Some needed ingredients | Source


1 pound (16 oz.) of whole wheat elbow macaroni pasta

1 pound (16 oz.) of ground turkey

1 medium yellow onion

1 pound (16 oz.) of Velveeta cheese (one 16 oz. block of it)

½ stick (1/4 cup) unsalted butter

¼ cup of all-purpose flour

2 cups (16 oz.) of cold milk

1 cup (8 oz.) shredded cheese, equally divided

¼ cup of Italian bread crumbs

Browning the turkey and onions
Browning the turkey and onions | Source


1. Pre-heat the oven to 350 degree F.

2. Dice the onions; using a Vidalia slicer makes it very easy and quick.

3. In a medium sized frying pan over medium heat, brown the turkey along with the diced onions.

Boiling the pasta
Boiling the pasta | Source
Making the roux
Making the roux | Source

4. In a large pot, boil about 4 quarts of water.

5. When the water is at a rapid boil, add the pasta and cook it according the directions given on the package; mine was 6 minutes.

6. Drain the cooked turkey and onions in a colander.

7. Drain the cooked pasta in a colander.

8. Dice the 16 oz. of Velveeta into cubes.

9. Using the same pot that you boiled the pasta in, over medium heat, melt the ½ stick (1/4 cup) od unsalted butter.

10. Add the ¼ cup of all-purpose flour to the melted butter and continue cooking (and whisking) until the roux is a little gold color

11. Add the 2 cups of cold milk, and continue cooking and whisking until the cream sauce is thick enough to coat the back of a spoon.

Making the cheese sauce
Making the cheese sauce | Source
Mac and Cheese ready for the oven
Mac and Cheese ready for the oven | Source

12. Add the cubed pieces of Velveeta to the pot and stir it into the cream sauce until it is fully melted and the cheese sauce is smooth (no chunks or lumps).

13. Add the drained pasta to the cheese and fold it into the sauce.

14. Add the cooked turkey and onions to the cheese and pasta; fold it into the mixture

15. Add 1/2 cup of shredded cheese to the mixture and fold it into the rest of the mix.

16. Spread the entire mixture into a large casserole dish.

17. Sprinkle ¼ cup of the bread crumbs evenly over the casserole.

18. Sprinkle 1/2 cup of the shredded cheese evenly over the casserole.

19. Bake the mac and cheese casserole for 25 minutes.

20. Allow it to cool 10-15 minutes before serving.


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    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      thank you for reading

    • BlossomSB profile image

      Bronwen Scott-Branagan 5 years ago from Victoria, Australia

      This sounds like a very tasty and easy to prepare recipe. Thank you for sharing. You have a great lot of photos, too.

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      thank you for reading

    • ChitrangadaSharan profile image

      Chitrangada Sharan 5 years ago from New Delhi, India

      By the description it already seems it is going to be yummy. Your version of cheese really sounds delicious. Pictures are quite helpful. I would surely try it. Thanks for sharing the recipe.