New Age Macaroni and Cheese Turkey Bake

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  • 1 (16-ounce) package elbow macaroni
  • 1 tablespoon vegetable oil
  • 2 stalks celery, diced
  • 1/4 pound mushrooms, sliced (about 1 1/2 cups)
  • 1 large clove garlic, crushed
  • 1 pound ground turkey
  • 2 teaspoons caraway seeds
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 3 cups shredded American or cheddar Cheese
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoons salt
  • 1/2 cup diced sun-dried tomatoes
  • 1/4 cup chopped fresh parsley


Cook macaroni according to package directions. Drain and rinse with cold water; drain again.

Heat oil in a 12-inch skillet over medium heat; add celery, mushrooms and garlic and cook about 5 minutes, stirring frequently. With a slotted spoon, remove to a large bowl.

Add turkey to drippings remaining in skillet and cook over medium-high heat for 5 minutes or until almost browned, stirring to break up meat. Stir in caraway seeds and cook 2 minutes longer. Remove to bowl with vegetables.

Melt butter in a 3-quart saucepan over medium heat; stir in flour and cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat and stir in cheese, TABASCO® Sauce, and salt until cheese melts.

Stir cheese sauce, macaroni, tomatoes and parsley into turkey-vegetable mixture and mix well. Spoon into a greased 13 x 9-inch baking dish. Bake in a 375°F oven for 25 minutes or until mixture is hot and bubbly.

Makes 8 servings.

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