(In fact, I didn’t even use macaroni in this dish – I used a twisty shape called ‘o Vesuvio instead, which has tons of little twists for the sauce to nestle into)
Smoked Turkey Mac n’ Cheese
2 cups uncooked macaroni or shell pasta
1 small onion, grated
2 tbsp butter
2 tbsp flour
3 cups milk
2 cups grated sharp cheddar cheese
1 cup diced smoked turkey or ham
1/2 cup frozen peas
1 tsp powdered mustard
Salt and pepper
1/2 cup panko breadcrumbs
Preheat oven to 350F.
In a large pot of boiling salted water, cook the pasta until just shy of al dente, or about 1 minute less than the recommended cook time printed on the package. Drain and set aside.
Meanwhile, in a large saute pan set over medium heat, saute the onion in butter until translucent. Stir in the flour and cook, stirring constantly, for about 2 minutes to make a roux. Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens up. Remove from heat and stir in the grated cheese, smoked turkey, peas and mustard. Adjust seasoning with salt and pepper to taste.
Pour the cheese sauce over the drained macaroni and toss to coat evenly. Spoon the mixture into a buttered casserole dish, and sprinkle with breadcrumbs. Bake in preheated oven for 20-25 minutes, or until bubbling hot.