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New Age Macaroni Cheese and Turkey Bake

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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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