• 1 tablespoon butter
• 1 medium onion, chopped
• 1 medium sweet red bell pepper, chopped
• 3 garlic cloves, minced
• 1 pound 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
• 8 ounces Burnett Dairy Mild Cheddar Shred (2 cups)
• 4 ounces Burnett Dairy Fancy Jack Shred (1 cup)
• Salt and pepper to taste
• Minced fresh parsley, optional

Melt butter in a large skillet over medium heat. Add onion and red bell pepper; cook and stir for 5-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Remove vegetable mixture from the skillet.

Cook turkey in the same pan over medium heat until no longer pink. Add the vegetable mixture, tomato paste, mustard, garlic powder, paprika, salt, pepper and cayenne pepper if desired. Stir in broth and milk; bring to a gentle boil, stirring constantly.

Reduce heat to medium-low. Add macaroni; cook for 8-10 minutes or until tender, stirring occasionally.

Remove from the heat. Gradually stir in Cheddar and Gold'n Jack until melted. Season with salt and pepper to taste. Sprinkle with chopped parsley if desired.

Recipe and Photo © Dairy Farmers of Wisconsin