Turkey Cheese Macaroni

  • 400g Ingham Oven Roasted Turkey Breast, diced
  • 300g macaroni
  • 2 tablespoons butter
  • 1 large brown onion, finely chopped
  • 1 tablespoon plain flour
  • 2 teaspoons mustard
  • 1⁄3 cup flat leaf parsley, finely chopped
  • Salt and pepper, to season
  • 450ml milk
  • 3⁄4 cup cheddar cheese, grated

Preheat oven to 180°C. Prepare macaroni as per packet instructions, drain well.

Melt butter in a pan over a medium heat, cook onion until softened. Add flour, mustard and parsley, season with salt and pepper. Gradually add milk, stirring until well combine. Add macaroni and turkey to pan, mix well.

Spoon turkey mixture into a 2 litre baking dish. Top with grated cheese. Bake in oven for 30 minutes or until cheese is golden.

Serve with salad and crusty bread if desired.

Features

  • The Perfect Protein
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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Always store cooked foods above raw foods in the refrigerator.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.