Cajun Crumbed Turkey Mac ‘n’ Cheese

Cajun Crumbed Turkey Mac 'n' Cheese

by motherandbaby |
Updated on

Preparation Time

40 minutes for Cajun Crumbed Turkey Mac 'n' Cheese




  • 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

  • Pre-heat oven to 180º, ready for the Cajun Crumbed Turkey Mac 'n' Cheese

  • 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 to make the Cajun Crumbed Turkey Mac 'n' Cheese.

  • Season the Cajun Crumbed Turkey Mac 'n' Cheese with salt and pepper to taste.

  • Serve the Cajun Crumbed Turkey Mac 'n' Cheese with tossed, dressed, green salad and wedges of garlic bread

Recipe courtesy of Bernard Matthews

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