Saturday, 22 November 2014

Turkey Mac & Cheese

Do you remember me telling you about the Bernard Matthews event I attended last week? I may of mentioned that I ate the most amazing Turkey Mac & Cheese?!

Well the other day I decided to make the Turkey Mac & Cheese for my family, and let me tell you, it was just as yummy as I remembered and super easy to make!

So I thought I would share the recipe with you, it easily serves 6...

Ingredients:

420g (3 packs) Bernard Matthews  Roast Turkey Chunks
400g Dried Macaroni, or Spirally Pasta
45g Butter
45g Flour
568ml Milk
50ml Double Cream
200g Grated Cheddar
50g Parmesan
1 teaspoon Smoked Paprika
1 big squeeze American Yellow Mustard
4 tablespoons Breadcrumbs
3 tsp Cajun Seasoning
18 Cherry Tomatoes


Method:

Before we start with the method, I will just mention that when I made it, I omitted the Cajun Seasoning and the Parmesan. This was purely because I did not have them in my cupboard at the time! I still loved how it turned out!

Pre-heat the oven to 180c

Cook the pasta according to the back of the pack directions, then cool under running water. Drain well and set to one side.

In a large pan, gently heat the butter, then stir in 2 tsp of the Cajun seasoning. Stir continuously and add in the flour. Stir until it makes a sandy colour.

Slowly add the milk a little at a time, whilst whisking to prevent it sticking.

When the milk is all mixed in, reduce the heat and add the mustard, cheddar cheese, smoked paprika and cream.

When the cheese has melted and the sauce is glossy, take off heat and add the drained pasta, cherry tomatoes (I cut mine in half) and the Bernard Matthews Turkey Chunks.

Meanwhile, mix together the breadcrumbs, grated Parmesan and the last tsp of Cajun seasoning.

Transfer pasta into an oven proof dish, and cover with the breadcrumb mix.

Bake at 180 degrees for 20 minutes.


We didn't serve ours with anything else as it was such a filling dish! It went down a treat with my family, and really reminded me of the amazing Mac & Cheese that they serve in America. It is certainly something that I will be cooking more often. It was much easier than I thought it would be to make!

Does your family have any firm favourites that are always on your cooking list?






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