New age macaroni cheese and turkey bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Elbow macaroni |
| 1 | tablespoon | Vegetable oil |
| 2 | Stalks celery; diced | |
| ¼ | pounds | Mushrooms; sliced |
| 1 | large | Garlic clove; crushed |
| 1 | pounds | Ground turkey |
| 2 | teaspoons | Caraway seeds |
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| 3 | cups | Milk |
| 3 | cups | Shredded American or Cheddar cheese |
| 1 | tablespoon | TABASCO pepper sauce |
| 1½ | teaspoon | Salt |
| ½ | cup | Diced sun-dried tomatoes |
| ¼ | cup | Chopped fresh parsley |
Directions
Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.
In 12-inch skillet over medium heat, in hot oil, cook celery, mushrooms and garlic about 5 minutes, stirring frequently. With slotted spoon, remove to large bowl. In drippings remaining in skillet over medium-high heat, cook ground turkey 5 minutes, until almost browned, stirring to break up meat.
Stir in caraway seeds; cook 2 minutes longer. Remove to bowl with vegetables.
Preheat oven to 375øF. Grease 13 x 9-inch baking dish. In 3-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in Cheddar cheese, TABASCO sauce and salt until cheese melts. In large bowl containing the turkey-vegetable mixture, combine macaroni, cheese sauce, sun-dried tomatoes and parsley. Spoon into prepared baking dish.
Bake 25 minutes or until mixture is hot and bubbly.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998