Name: Turkey, macaroni and cheese bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 500.00 ml dried macaroni pasta; 50g butter; 62.50 ml plain flour; 510.00 gm chicken style liquid stock; 189.38 gm pure cream; 625.00 ml shredded cooked turkey (see note); 250.00 ml frozen peas; 125.00 ml chopped fresh flat-leaf parsley leaves; 250.00 ml grated light pizza cheese; 125.00 ml stale breadcrumbs; Salad leaves, to serve

Turkey, macaroni and cheese bake

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Transform holiday turkey leftovers into a delicious, comforting pasta bake.

Ingredients:

500.00 ml dried macaroni pasta
50g butter
62.50 ml plain flour
510.00 gm chicken style liquid stock
189.38 gm pure cream
625.00 ml shredded cooked turkey (see note)
250.00 ml frozen peas
125.00 ml chopped fresh flat-leaf parsley leaves
250.00 ml grated light pizza cheese
125.00 ml stale breadcrumbs
Salad leaves, to serve

Instructions:

Preheat your oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Boil pasta in a large saucepan according to package instructions until tender. Drain.
In a large saucepan over medium-high heat, melt butter until bubbly. Add flour and cook, stirring, for 1 minute. Gradually add the combined stock and cream, bring to a boil, then reduce the heat to medium. Stir in turkey, peas, parsley, and half of the cheese, cooking for 5 minutes until heated through. Season with pepper, remove from heat, and mix in the pasta.
Transfer the mixture into the dish. Sprinkle breadcrumbs and the remaining cheese on top. Bake until golden brown, about 20-25 minutes. Serve alongside fresh salad leaves.

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