Yield: 8 Servings
|16 ounces||Elbow macaroni|
|1 tablespoon||Vegetable oil|
|2 \N||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||Shredded American or Cheddar cheese|
|1 tablespoon||TABASCO pepper sauce|
|½ cup||Diced sun-dried tomatoes|
|¼ cup||Chopped fresh parsley|
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