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| 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
Directions:
- 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.
- 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.
- 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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