New Age Macaroni, Cheese And Turkey Bake

Recipe Ingredients

1		Elbow macaroni - (16 oz)
1 tablespoon	15ml	Vegetable oil
2		Celery stalks - diced
1/4 lb	113g / 4oz	Mushrooms - sliced
1 lb	454g / 16oz	Garlic clove - crushed (large)
1 lb	454g / 16oz	Ground turkey
2 teaspoons	10ml	Caraway seeds
1/4 cup	49g / 1.7oz	Butter or margarine
1/4 cup	15g / 0.5oz	All-purpose flour
3 cups	711ml	Milk
3 cups	438g / 15oz	Shredded American or Cheddar cheese
1 tablespoon	15ml	Tabasco pepper sauce
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	31g / 1.1oz	Diced sun-dried tomatoes
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

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 375 degrees. Grease 13- by 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.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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