It’s our last day of leftover “turkey” and I decided to make something that the kids should love: Turkey Mac and Cheese. This is a pretty simple dish using leftover Quorn Turk’y Roast (or Tofurky for a vegan version), fresh carrots and roasted onions. I’m also using a blend of Homemade Cheese Sauce Powder and pumpkin puree for the sauce.
- 1/2 pound elbow macaroni
- 2 carrots, peeled and diced
- 1/4 cup Homemade Cheese Sauce Powder
- 1/2 cup milk or soy milk
- 1/4 cup pumpkin puree
- 1 cup “turkey,” cubed small
- 1/2 cup roasted onions, diced
- House seasoning, to taste
Boil macaroni per package instructions. With 6 minutes left, add diced carrots to water.
Heat cheese sauce powder, milk or soy milk, and pumpkin puree over medium heat for about 5 minutes. When pasta is done, strain and add pasta and carrots back to the pot. Mix in “turkey” and onions. Pour in sauce, mix and season to taste.
Goose really loved this and I thought it was good also. The pumpkin puree really made the cheese sauce delicious.