| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Leftovers, Pasta, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Elbow macaroni, uncooked |
| 1 | c | Cooked turkey, up to 2 cups |
| in bite-size pieces | ||
| 1/8 | lb | Butter or margarine, 1/2 |
| stick | ||
| 1 | Onion, chopped | |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | T | Curry powder |
| 1/4 | c | Flour |
| 1 | c | Milk |
| 1 | c | Shredded Monterey Jack |
| cheese |
INSTRUCTIONS
Cook the macaroni, mix with turkey pieces in a greased casserole. Melt the butter in a pan, cook the onions until tender; add the salt, pepper, curry powder and flour, and cook a little, then slowly stir in the milk; cook and stir until thickened. Remove from heat and stir in the cheese until melted and well-blended. Combine the sauce with the macaroni and turkey, bake at 325 degrees F for 20 to 30 minutes. Invented (using input from several recipes) by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #3 by "Rfm" <[email protected]> on Jan 11, 99
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