| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | American | Tabasco | 8 | Servings |
INGREDIENTS
| 16 | oz | Elbow macaroni |
| 1 | tb | Vegetable oil |
| 2 | Stalks celery; diced | |
| 1/4 | lb | Mushrooms; sliced |
| 1 | lg | Garlic clove; crushed |
| 1 | lb | Ground turkey |
| 2 | ts | Caraway seeds |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 3 | c | Shredded American or Cheddar cheese |
| 1 | tb | TABASCO pepper sauce |
| 1 1/2 | ts | Salt |
| 1/2 | c | Diced sun-dried tomatoes |
| 1/4 | c | Chopped fresh parsley |
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°F. Grease 13 x 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. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 9, 1998
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