1tbsp olive oil
50g plain flour
300g turkey, cut into bite-sized pieces
175g short-cut macaroni
150ml single cream
225g cauliflower, divided into small florets
1tbsp Dijon mustard
225g broccoli, divided into small florets
115g grated mature Cheddar cheese
1/2 jar of PEPPADEW® Mild Whole Peppers, well drained and halved
4tbsp grated Parmesan
Salt and freshly ground black pepper
Heat the oil in a frying pan and stir-fry the turkey for 3-4 minutes over a high heat until the chunks are golden brown. Drain from the pan and place in a large bowl. Cook the macaroni in a large pan of boiling water for 5 minutes. Add the cauliflower and broccoli florets to the pan and cook for a further 4-5 minutes or until and macaroni is cooked and the vegetables are just tender. Drain and add to the bowl with the PEPPADEW® Peppers.
To make the cheese sauce, melt the butter in a saucepan, stir in the flour off the heat and cook for 1 minute. Gradually stir or whisk in the milk and cream. Bring to the boil, stirring constantly until thickened and smooth. Remove from the heat and stir in the mustard, 75g of the Cheddar and 2 tablespoons of the Parmesan. Season with salt and freshly ground black pepper.
Preheat the oven to 200°C/400°F/gas 6. Pour the cheese sauce over the turkey, macaroni and vegetables, stirring until they are coated in the sauce. Spoon into a large shallow ovenproof dish. Sprinkle with the remaining cheeses and bake in the oven for 20 minutes or until golden and bubbling. Serve at once.
Other vegetables can be used instead of cauliflower and broccoli – peas, green beans, carrots, parsnips, zucchini squash and butternut squash would all work well. Also, if you have leftover cooked vegetables, this is a tasty way to use them up.
Posted by: British Turkey