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Baked Mac and Cheese with Turkey Leftovers

Source of Recipe

Cityline


Recipe Introduction

by Michael Bonacini

List of Ingredients

2 cups of elbow macaroni
2 tbsp. of butter
2 tbsp. of flour
1 cup of milk
1 cup of 35% cream
1/2 onion, peeled
1 bay leaf
2 cups of cheddar cheese, grated
1 tsp. of Dijon mustard
Salt and pepper
1 cup diced turkey leftovers – white meat and dark
3/4 cup of breadcrumbs
1/4 tsp. of paprika
1 tbsp. of chopped parsley


Recipe

# Cook macaroni in boiling salted water. Drain and add a little butter to prevent sticking. Cover and place off to one side.

# In a large bottom saucepan over medium to low heat, melt the 2 tbsp. of butter. Add flour and cook gently for 4 to 5 minutes.

# Add the milk, allow to simmer for a few moments, and then add the 35% cream. Cook over gentle heat until it starts to thicken.

# Add the onion and bay leaf and cook for another 15 to 20 minutes.

# Remove from heat, stir in the cheese and Dijon mustard and season with salt and pepper. Add the cooked macaroni, diced turkey and place into an ovenproof dish.

# Sprinkle with breadcrumbs mixed with paprika and chopped parsley and bake in a preheated oven 350°F for approximately 15 to 20 minutes until the breadcrumbs turn light golden brown. Serve.