This Cajun Crumbed Turkey Mac ‘n’ Cheese by Bernard Matthews is ideal for your Christmas leftovers.
Ingredients
- 300g Roast Turkey Breast Chunks
- 400g Dried Macaroni, or Spirally Pasta
- 45g Butter
- 45g Flour
- 568ml (1 pint) Milk
- 50ml Double Cream (optional)
- 200g Grated Cheddar
- 50g Parmesan (optional)
- 1 teaspoon Smoked Paprika
- 1 big squeeze American Yellow Mustard
- 4 tablespoons Breadcrumbs
- 3 tsp Cajun Seasoning to taste
- 18 Cherry Tomatoes
- Sea salt, and Black Pepper to taste
Method
- Pre-heat oven to 180º
- Cook the pasta according to back of pack directions, then cool under running water. Drain well, and set to one side.
- In a large pan, gently heat the butter, and stir in 2 tsp of the Cajun seasoning. Stir continuously, and add in the flour. Cook to a sandy colour.
- Slowly add the milk a little at a time, while whisking to prevent it sticking.
- When the milk is all incorporated, reduce the heat and add the mustard, Cheddar cheese, smoked paprika and cream (if using).
- When the cheese has melted and the sauce is glossy, take off heat and add the drained pasta, Roast Turkey Breast Chunks and cherry tomatoes.
- Meanwhile, mix together the breadcrumbs, grated parmesan and the last tsp of Cajun seasoning.
- Transfer pasta into an oven proof dish, and cover with the breadcrumb mix and bake at 180º for 20 minutes.
- Season with salt and pepper to taste.
- Serve with tossed, dressed, green salad and wedges of garlic bread
