New Age Macaroni Cheese and Turkey Bake

Ready in 1 hour

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Ingredients

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1/2 c Diced sun-dried tomatoes
1/4 c Chopped fresh parsley
16 oz elbow macaroni
1 tb TABASCO pepper sauce
1 1/2 ts Salt
1 tb Vegetable oil
1 lb Ground turkey
3 c milk
1 lg Garlic clove; crushed
2 ts Caraway seeds
1/4 c Butter or margarine
1/4 lb Mushrooms; sliced
3 c Shredded American or Cheddar
1/4 c All-purpose flour
2 Stalks celery; diced

Original recipe makes 8 Servings

Servings  

Preparation

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 375F. 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 Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on Apr 9, 1998

Calories Per Serving: 420 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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