- 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
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.
Calories: 332kcal | Carbohydrates: 24.6g | Protein: 23.3g | Fat: 15.8g | Saturated Fat: 7g | Cholesterol: 74.8mg | Fiber: 1.1g | Sugar: 3.8g