Turkey, Macaroni and Cheese

Turkey, Macaroni and Cheese

Leftover turkey from the festive season? Reinvent it with this hearty, wholesome pasta bake.

Ingredients (serves 6):
  • 2 cups dried macaroni pasta
  • 50g butter
  • 1/4 cup plain flour
  • 2 cups chicken stock
  • 3/4 cup pure cream
  • 2 1/2 cups shredded cooked turkey (see note)
  • 1 cup frozen peas
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 cup grated light pizza cheese
  • 1/2 cup stale breadcrumbs salad leaves, to serve

  1. Preheat oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
  2. Meanwhile, melt butter in a large saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in combined stock and cream. Bring to the boil. Reduce heat to medium. Add turkey, peas, parsley and half the cheese. Cook, stirring, for 5 minutes or until heated through. Season with pepper. Remove from heat. Stir in pasta.
  3. Spoon mixture into prepared dish. Top with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Serve with salad leaves.
Pasta Tip:
  • You will need 400g cooked turkey for this recipe.

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