Cajun Crumbed Turkey Mac 'n' Cheese

The ulimate family favourite

0 Reviews
Prep: 10min Cook: 30min
Serves 6
  • 300g (3 packs) Roast Turkey Breast Pieces
  • 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
  1. Pre-heat oven to 180º
  2. Cook the pasta according to back of pack directions, then cool under running water. Drain well, and set to one side.
  3. 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.
  4. Slowly add the milk a little at a time, while whisking to prevent it sticking.
  5. When the milk is all incorporated, reduce the heat and add the mustard, Cheddar cheese, smoked paprika and cream (if using).
  6. When the cheese has melted and the sauce is glossy, take off heat and add the drained pasta, Roast Turkey Breast Pieces and cherry tomatoes.
  7. Meanwhile, mix together the breadcrumbs, grated parmesan and the last tsp of Cajun seasoning.
  8. Transfer pasta into an oven proof dish, and cover with the breadcrumb mix and bake at 180º for 20 minutes.
  9. Season with salt and pepper to taste.
  10. Serve with tossed, dressed, green salad and wedges of garlic bread

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