When you need comfort food while on Weight Watchers, try this cheesy turkey burger macaroni recipe. It’s made in the Instant Pot (or other electric pressure cooker) and only takes 6 minutes once it reaches pressure. It’s 8 Freestyle points per serving.
I have a serious love affair with macaroni and cheese. If you don’t believe me, look at this healthy macaroni and cheese with broccoli, which is also delicious.
But for this recipe, I wanted to lighten up the classic dish using my Instant Pot. What better thing to lighten things up than turkey burger macaroni (it’s a twist on your traditional cheeseburger macaroni).
If you need help figuring out your Instant Pot, check out this great guide (affiliate link). Don’t forget to use code “dash” to get $5 off!
If I am being totally honest with you, sometimes you just want some comfort food. And the best thing is that even though you are on Weight Watchers, you can definitely have that comfort food you crave while still losing weight. I’m not even kidding!
I don’t think I could manage if I didn’t have the option to eat comfort foods. I have been able to maintain a 35lb loss for over a year because I don’t completely cut any food out. I cut back, but I don’t cut anything completely out. I think it’s important to have anything you want within moderation.
To make this Instant Pot cheesy turkey burger macaroni recipe:
Heat the olive oil on SAUTE mode with the pressure cooker’s lid off. Place the turkey into the cooker and cook until it’s browned, about 5 minutes.
Add the remaining ingredients, except for the cheese, to the cooker. Securely lock the lid and set on MANUAL for 6 minutes at HIGH pressure.
Perform a quick release to release the pressure. Add the shredded Fontina cheese and stir until it’s melted and creamy. Serve immediately.
Have you had macaroni and cheese since starting your weight loss journey?
Instant Pot Cheesy Turkey Burger Macaroni
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup ketchup
- 2 cups elbow macaroni
- 3 cups beef stock
- 8 oz Fontina cheese grated
Instructions
Instant Pot instructions:
- Heat the olive oil on SAUTE mode with the pressure cooker's lid off. Place the turkey into the cooker and cook until it's browned, about 5 minutes.
- Add the remaining ingredients, except for the cheese, to the cooker. Securely lock the lid and set on MANUAL for 6 minutes at HIGH pressure.
- Perform a quick release to release the pressure. Add the shredded Fontina cheese and stir until it's melted and creamy. Serve immediately.
Slow Cooker instructions:
- In a non-stick skillet, heat over medium heat. Add the oil and saute the onion and turkey until it's cooked, about 5-7 minutes. Transfer the meat and cooked onions to your slow cooker.
- Add the remaining ingredients except for the noodles and cheese. Cook on low for 6 hours. About 30 minutes before the meal is finished cooking, add the noodles. Cook on high for 30 minutes.
- Add the cheese and stir until it's completely melted. Serve immediately.
Nutrition
Kristyn says
February 18, 2019 at 4:04 pmHi- yes, I believe you could make this in the crockpot. I would actually add the noodles later (like 30 minutes to 1 hour before the rest of the meal is done). hen you can add the cheese after it’s all done cooking. I’m also sure cheddar would work too, but I never tried that. I always find Fontina (at my grocery store it’s where they store the fancier cheeses), but I don’t see why it would be bad. It might not be as creamy as with Fontina, but it should work fine. I’ll add the crockpot instructions in just a minute to the recipe card.
Beth says
February 18, 2019 at 3:06 pmHi, there!! I want to make this cheesy turkey pasta dish, but I don’t have an instapot. Can I make it in my crockpot? I’ve never put raw noodles in my crockpot before. I was thinking I could follow you above instructions and sauté the turkey and onion with the spices. Then transfer that to my crockpot, add the beef broth, ketchup and throw the noodles in and cook on high for a couple of hours. Do you think this would work? I know not to add the cheese before serving. Also, I couldn’t find fontina cheese at my local grocery store, so I was thinking I could use my craft fat free cheddar, instead. Does this sound ok? Can you tell I really want to make this?!!! HAHA. It sounds SO good
Kristyn says
January 7, 2019 at 6:13 pmThank you for the feedback and I’m sorry that it didn’t turn out the way you were hoping. I actually just remade this recipe last week and followed the directions and ingredients exactly. Mine was a little soupy when it was done, but it wasn’t a huge soupy mess. I’m a little surprised, but I’ll remake this again to see if I can recreate your feedback. Thank you again.
Carly says
January 7, 2019 at 1:28 pmI found this recipe on pinterest and had really high hopes for it but I was really disappointed. I’m not sure the quantities of ingredients are correct or not but when mine was done cooking there was a ton of liquid in the bottom. It definitely needed more than 2 cups of pasta. Just to confirm, is it 2 cups or 16 oz because that is a big difference. Mine turned into a cheesey soup mess because the pasta was overcooked from all the extra liquid and overall it just didn’t taste good. Might try again but it needs serious tweaks to make this edible.
Kristyn says
July 10, 2018 at 1:25 pmSure! I didn’t test how it would taste with it, but I don’t see it being a problem.
Janea says
July 7, 2018 at 2:58 pmCan you use cheddar cheese instead?
Kristyn says
February 26, 2018 at 8:28 pmI think that could still work. I’m not sure what it will taste like, but I do think it’s a great alternative to beef broth. Especially if that is all that you have.
Laura says
February 26, 2018 at 3:22 pmI only have chicken broth in my fridge at the moment, do you think that would make a difference vs beef broth?
Kristyn says
February 23, 2018 at 7:34 pmThe serving size is 1 cup.
Leslie says
February 23, 2018 at 10:29 amWhat is the serving size?
Kristyn says
February 18, 2018 at 8:33 pmYou can use dry macaroni in this recipe. The pasta will cook when it’s in the pressure cooker.
Jennifer Tidd says
February 18, 2018 at 4:13 pmDo you put in wet or dry pasta?
Kristyn says
February 3, 2018 at 5:19 pmThere’s no water in this recipe. But there is 3 cups of beef stock, which is listed on the recipe card.
Chablie says
February 3, 2018 at 12:48 pmHow much water do you put in the instant pot to cook the macaroni? I read it twice feeling like I missed something lol.
Kristyn says
January 31, 2018 at 8:16 pmI’m so glad you were able to make this without the Instant Pot and that it worked so well for you. This is great to know!
annie says
January 31, 2018 at 4:51 pmI couldn’t figure out how to link to my comment above…but I tried this without the instant pot and it was fantastic! I basically made it exactly like you would the grocery store boxed meals: I sautéed the onions for a minute or two, added the turkey and finished those two off together. I added all seasonings, pasta and three cups broth. Once boiling, I covered and simmered until pasta was done and liquid was minimal. Then I added the cheese. Viola! Super delicious!
Kristyn says
January 22, 2018 at 8:21 pmI think that might work. As long as it all stays warm enough, I think that could be a great option to make it without an Instant Pot. I didn’t test that, but if you try it and love it, please let me know! I can add a note about what you did in the recipe for those who don’t have an IP.
annie says
January 22, 2018 at 4:34 pmHow would one go about making this without an instant pot? I was going to boil the pasta in the broth while sautéing the onions and turkey. Then add those two to the tender pasta and remaining broth and all other ingredients. Would that work?
Kristyn says
January 22, 2018 at 10:22 amIt doesn’t matter (as long as you don’t include the cheese). You definitely could saute the onion with the turkey if you wanted to and then add in the other ingredients. Since it all gets mixed in together, I don’t see why that would be a problem.
Dr. Jones says
January 22, 2018 at 1:03 amWhat order do you place the ingredients in the pot after the turkey? I’d probably saute the onions with the turkey too. Thanks!
Kristyn says
January 16, 2018 at 7:51 pmThe only other thing I can think of is that are you in the US? Someone in Australia had an issue with the zero point food list because one thing didn’t list as zero when it is zero points in the US. Also, make sure that you are using 99% fat free lean ground turkey breast. That’s zero points and will bring the points down. I checked the recipe against the recipe builder recipe and they are the same.
Jessica says
January 16, 2018 at 3:06 pmI have been using the “Create Recipe” function, and have put 8 under the “Serves:” section.
Kristyn says
January 16, 2018 at 3:02 pmAre you putting in the right serving sizes? The Turkey Burger recipe should serve 8 people, which brings down the points to 8. If I could attach a picture of what pulls up for me, I would, but it’s 8. If you are using the calculator, the points would be different.
Jessica says
January 16, 2018 at 2:52 pmI have noticed on several of the recipes that the SmartPoints are incorrect. I added each ingredient listed above into the WW recipe builder and came up with 13 SmartPoints, not 8. This makes a very big difference for people on WW and their daily targets. The same issue happened with the slow cooker beef stew and the baked sweet and sour chicken. I found that these recipes are at least 4-5 points lower than the actual SmartPoints value.
Yummy recipes, but the SmartPoints values are wildly incorrect.
Kristyn | Dash of Herbs says
April 22, 2017 at 10:15 amThank you! I’m so glad that you loved it too…I could have eaten 2-3 more cups too…it’s so cheesy!
Heather McG says
April 21, 2017 at 7:50 pmThis was super yummy!! I used Trader Joe Brown Rice Penne and it was cooked perfectly. I actually could have used more than 2 cups pasta