Better Than the Box: One-Pan Turkey Cheeseburger Skillet

Better Than the Box: One-Pan Turkey Cheeseburger Skillet | Wisconsin Cheese Talk

On a busy school (or work!) night, grabbing a box from the cupboard seems like the best way to get dinner on the table fast. But no more! This recipe makes it easy to transform one of the most popular boxed foods into a quick and wholesome weeknight meal.

This homestyle skillet is better than the box in both ease and flavor. It requires just one pan, 30 minutes of time and real ingredients you can feel good about feeding your family. Two of Wisconsin’s favorite cheeses — rich, nutty cheddar and smooth, mellow Colby jack — are key to bringing that quintessential cheeseburger flavor. Together, they coat the ground turkey, sautéed veggies and macaroni noodles in a creamy, cheesy sauce.

Plus, there’s no seasoning packet required! Onion, fresh garlic, tomato paste, stone ground mustard, paprika and an optional dose of cayenne add big flavor to this dish. If you’re lucky enough to have leftovers, they reheat well and will allow you and your family to enjoy this comforting meal all week long.

Better Than the Box: One-Pan Turkey Cheeseburger Skillet | Wisconsin Cheese Talk

Turkey Cheeseburger Skillet
Servings: 6
1 tablespoon butter
1 medium onion, chopped
1 medium sweet red pepper, seeded and chopped
3 garlic cloves, minced
1 pound (16 ounces) lean ground turkey
3 tablespoons tomato paste
2 teaspoons stone-ground mustard
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper, optional
2 cups chicken or vegetable broth
1 cup milk
2 cups uncooked elbow macaroni
2 cups (8 ounces) Wisconsin cheddar cheese, shredded
1 cup (4 ounces) Wisconsin colby-Monterey jack cheese, shredded
Salt and pepper to taste
Chopped fresh parsley, optional
Cooking Directions:
Melt butter in a large skillet over medium heat. Sauté onion and red pepper for 5-6 minutes or until tender.

Reduce heat. Add garlic; cook and stir for 1 minute. Remove onion-pepper mixture from skillet; set aside.
Cook turkey in skillet over medium heat until no longer pink. Stir in reserved onion-pepper mixture. Add tomato

paste, mustard, garlic powder, paprika, salt, pepper and cayenne pepper if desired. Stir in broth and milk; bring

to a boil. Reduce heat to medium-low. Add macaroni; cook for 8-10 minutes or until tender, stirring occasionally.
Remove skillet from the heat. Add cheeses; stir until melted. Season with salt and pepper to taste. Sprinkle with

chopped parsley if desired.