| Ingredients | 6 servings | 12 servings |
| Vegetable oil | 1/2 Tbsp | 1 Tbsp |
| Onion, chopped | 1/2 cup | 1 cup |
| Garlic | 1/2 clove | 1 clove |
| Turkey, cooked, cubed | 2 cups + 2 Tbsp | 4 & 1/4 cups |
| Water | 1 & 1/2 cups | 3 cups |
| Milk, 1% (low-fat) | 3/4 cup | 1 & 1/2 cups |
| Cream of mushroom soup | 1/2 can (10.75 oz can) | 1 can (10.75 oz can) |
| Peas, frozen | 5 oz | 10 oz |
| Carrots, grated | 3/4 cup | 1 & 1/2 cups |
| Elbow macaroni, dry | 1 cup | 2 cups |
| Black pepper | 1/4 tsp | 1/2 tsp |
| Corn flakes | 3/4 cup | 1 & 1/2 cups |
| Garlic powder | 1/8 tsp | 1/4 tsp |
Heat oil in large skillet over medium-high heat and saute onions until transparent.
Add garlic and cook briefly, about 30 seconds.
Add turkey, water, milk, soup, carrots and peas. Bring to a boil.
Cover pan, reduce heat to low and cook for 10 to 15 minutes, until pasta is tender, stirring occasionally.
While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder.
Place 3/4 cup serving on plate and top with corn flakes.
We served Macaroni Mess with broccoli and milk for a balanced meal.
Food for Thought: This dish has protein-rich turkey as well as vegetables for good nutrition. To make it even healthier, use whole grain macaroni.
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