INGREDIENTS
2
pouches microwavable elbow macaroni (such as Barilla)
1
pkg ground turkey
2 tbsp
butter
2 tbsp
all-purpose flour
1 cup
2% reduced-fat milk
1
pouch red chile enchilada sauce (such as Frontera)
1 1/2 cups
shredded reduced-fat Cheddar cheese, divided
1/2 cup
fresh salsa