Cajun Crumbed Turkey Mac 'n' Cheese (Serves 2)


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Prep: 10min Cook: 30min
Serves 2
  • 100g (1 pack) Roast Turkey Breast Pieces
  • 135g Dried Macaroni, or Spirally Pasta
  • 15g Butter
  • 15g Flour
  • 189ml Milk
  • 16ml Double Cream (optional)
  • 70g Grated Cheddar
  • 15g Parmesan (optional)
  • Pinch of Smoked Paprika
  • small squeeze of American Yellow Mustard
  • 1-2 tablespoons Breadcrumbs
  • 1 tsp Cajun Seasoning to taste
  • 6 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 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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