New age macaroni cheese and turkey bake

Yield: 8 Servings

Measure Ingredient
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 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

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 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998

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