Recipes

Ingredients

• 1 pkg (500 g) Lilydale^® Ground Turkey Breast
• 1/2 pkg (185 g) Lilydale^® Turkey Bacon, chopped
• 8 oz (250 g) elbow pasta
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) flour
• 2 cups (500 mL) milk
• 1/4 tsp (1 mL) black pepper
• 8 slices bacon, cooked and chopped
• 1 cup (250 mL) shredded Cheddar cheese

Directions

1. Preheat oven to 400°F (200°C).
2. Cook Lilydale^® Ground Turkey Breast in a non-stick skillet, set over medium-high heat for 5 to 6 minutes or until cooked through. Set aside.
3. Bring a pot with 2 litres of water and 1 tsp (5 mL) salt to the boil. Cook the pasta for 10 to 12 minutes or as per package instructions. When pasta is cooked, drain but don’t rinse under cold water.
4. Melt butter in a small pot set over medium heat and add flour. Using a whisk, stir the mix until its bubbling and cook for 3 to 5 minutes. Add the milk gradually while stirring with a whisk. Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Add 3/4 cup (175 mL) of grated cheese to the sauce; whisk until all the cheese is melted.
5. Add the pasta, Lilydale^® Turkey Bacon and the cooked Lilydale^® Ground Turkey Breast to the cheese sauce. Lightly oil or butter the inside of a 9 x 9 inch (23 x 23 cm) baking dish. Scrape the turkey mac and cheese mix into baking dish.
6. Top with the remaining 1/4 cup (60 mL) of grated cheese and bake for 20 minutes until cheese is melted.